Spaghetti With Brussels Sprouts And Bacon
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!
- Mangiafuoco Home Gas Pizza Oven
- Sharp knife
- Food processor - optional
- Big pot for boiling the pasta
- Pan for Brussels sprouts
- 450 grams spaghetti - we used Spaghetti Barilla
- 500 grams Brussels sprouts
- 300 grams thick cut bacon (pancetta) or guanciale
- 1 shallot
- 2 cloves garlic
- 1 sprig rosemary
- Salt to taste
- Splash of white wine
- Cayenne pepper to taste
- Parmigiano Reggiano for dusting
- Olive oil for the pan and for drizzling over the plated dish
- Preheat the Mangiafuoco Home Gas Pizza Oven to 425°F - 218°C.
- 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.
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