Oh the infinite beauty of pasta! Think of a perfect white canvas that can be transformed into countless dishes with unimaginable possibilities. Today the white canvas is made with deliciously roasted and caramelized Brussels Sprouts accompanied by a symphony of flavors from the bacon, as well as a kick of heat from thinly sliced cayenne peppers. Finished off with generous dusting of Parmigiano and a good drizzle of olive oil, this dish will be one for the books. Let's get started!
Remove the yellowed outer leaves from the Brussels sprouts and cut off the very end.
Finely slice the Brussels sprouts with a knife, or in the food processor.
Mince the shallots, the garlic and the cayenne pepper.
Cube the bacon or cut it into strips.
Place the bacon into the preheated pan and begin to fry it inside the hot oven.
Add the shallots, garlic and cayenne pepper to the bacon as well as the sprig of rosemary. Place back into the oven and stir occasionally.
Add the thinly sliced Brussels sprouts, give it a quick stir and place back into the oven. Make sure to stir off and on.
In the meantime place the pasta into a large pot of boiling, salted water.
Deglaze the beautiful and flavorful fond, which is the caramelization concentrated at the bottom of the pan, with a good splash of white wine. Allow it to cook out.
Remove the pasta when still AL DENTE (to the tooth), at least 2 minutes before the time indicated on the box, and directly place it in the pan with the Brussels sprouts.
Add a ladle full of pasta water to the pan and begin stirring all ingredients together.
Plate the pasta and dust with Parmigiano Reggiano and a good drizzle of olive oil.
