Bacon and Brussels Sprouts Pasta

Bacon and Brussels Sprouts Pasta
Bacon and Brussels Sprouts Pasta
Makes 4 to 6 servings
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  1. 1 (24-ounce) package thick-cut applewood-smoked bacon, chopped
  2. 1 pound Brussels sprouts, trimmed and quartered
  3. 2 shallots, thinly sliced
  4. 1 tablespoon minced garlic
  5. 2 tablespoons all-purpose flour
  6. ½ teaspoon ground black pepper
  7. 1 (32-ounce) carton chicken broth
  8. 3 tablespoons fresh lemon juice
  9. ¼ cup butter
  10. 1 (16-ounce) package fettuccine, cooked according to package directions
  11. 1 cup shredded Parmesan cheese
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet using a slotted spoon, and let drain on paper towels. Reserve 2 tablespoons drippings in skillet.
  2. To drippings, add Brussels sprouts, shallot, and garlic, and cook over medium heat, stirring frequently, for 5 minutes. Stir in flour and pepper, and cook, stirring constantly, for 2 minutes. Gradually stir in broth and lemon juice, and bring to a boil. Reduce heat, and simmer for 5 minutes or until slightly thickened. Stir in butter until melted; add pasta and cooked bacon, tossing to coat. Sprinkle servings with cheese.
Paula Deen Magazine