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CREAMY BRUSSELS SPROUTS & PASTA

with Bacon & Mushrooms

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings
INGREDIENTS
  • 1/2 16 ounce package thick spaghetti
  • 1/2 16 ounce package bacon
  • 1 pound fresh or frozen Brussels sprouts cut in half, thinly sliced (about 3 cups)
  • 1 cup sliced shallots
  • 1 tablespoon chopped garlic
  • 1/4-1/2 teaspoon red pepper flakes optional
  • 2 3.5 ounce packages shiitake mushrooms stems removed, sliced
  • 1/2 cup dry sherry optional
  • 1 cup half & half
  • 1/2 cup fancy shredded Italian style Parmesan cheese
DIRECTIONS

Prepare pasta according to package directions; drain.

Meanwhile, in large skillet over medium-high heat, sauté bacon on crispy; remove to clean paper towels. Drain all but 2 tablespoons bacon drippings.

Add sliced Brussels sprouts, shallots, garlic and red pepper flakes to bacon drippings; salt and pepper to taste. Sauté until Brussels sprouts start to brown (about 5-7 minutes). Add mushrooms and continue sautéing until softened.

Add sherry to pan (if desired); cook, scraping bottom of skillet, until reduced by half. Stir in half & half; bring to a simmer. Add cooked pasta, bacon and Parmesan cheese; toss to coat. Simmer, stirring frequently, until sauce has thickened slightly.