Saturday, 14 February 2009

Spaghetti with creamy bacon and brussel sprouts

This is a dish for all you sprout haters, this dish is sweet and creamy and ready in 20 minutes and will hopefully change your outlook on them! Great Friday night dish.

Serves 2-3

Ingredients

225g dried spaghetti
3 rashers oak smoked back bacon, sliced into cubes, fat trimmed - save this bit!
165g brussel sprouts – weight is after trimming
150ml double cream
1 big fat clove garlic, finely chopped
½ white onion
25g freshly grated parmesan
2 tbsp vermouth
1 heaped tsp butter
S&P

Trim the bases of the brussel sprouts and discard old or dirty leaves, halve and finely shred, rinse well.


Bring saucepan of water to boil add spaghetti and cook as packet instructions

Heat a large sauté pan to medium, add the butter and bacon rinds and cook for 1 minute, remove rinds and add bacon and onion, fry for 5 minutes or until onions are golden and the bacon is crisping up, add the garlic and brussell sprouts, cover and simmer for 4-5 minutes.


Add the vermouth and allow the alcohol to burn off, stir in the cream and warm through. Drain the spaghetti and add to the Brussels bacon mix, stir well, add the parmesan and simmer for 1 minute, serve immediately. Garnish with fresh thyme if you have any to hand and season to taste.

9 comments:

  1. I'd eat it, without the sprouts lol!
    I actually do like the very green outside leaves. ;)

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  2. we approve of a bit of that. bring on the sprouts.

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  3. This looks like an interesting way to use sprouts and they definitely do go well with bacon.

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  4. This looks like an interesting way to use sprouts and they definitely do go well with bacon.

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  5. Anne, I 'd definitely eat this and bacon goes great with sprouts.

    Maria
    x

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  6. Mmmm.. sprouts bacon and cream. sounds good to me!

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  7. YUM, brussels sprouts, cream, pasta. I am all over this recipe!!

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  8. how do you make sprouts look so appealing?!

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  9. What a creative use of brussle sprouts. Great recipe and photos.

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Thanks for stopping by my kitchen! I love to hear your thoughts and comments on my recipes!

Anne
xx

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