pasta with garlicky roasted brussels sprouts and bacon

Our dinner last night was inspired by complete laziness.  I didn’t want to go grocery shopping and just wanted to use stuff we already have lying around and the result was this pasta dish.  It actually turned out super delicious and both Rock and Aymeric were all over it so laziness paid off!

This will make enough for 2 generous portions.

3 to 4 cups brussels sprouts  /  5 strips of bacon  /  3 cloves garlic  /  1/2 lemon  /  olive oil  /  salt and pepper /  parmigiano reggiano cheese  /  2 portions of whatever pasta you like (I was going to use just a packet of spaghetti but Rock ended up making fresh fettuccine. Yum!  Fresh pasta recipe can be found here.)


Preheat the oven to 400F and trim and halve your brussels sprouts.  Mince the garlic and just roughly chop up the bacon.  Toss together the brussels sprouts, garlic and some salt and pepper with a few drizzles of olive oil, and then spread everything evenly on a baking sheet.  Scatter the bacon all over top and slide into the oven to roast away for about 30 minutes, giving everything a bit of a toss halfway through so that everything roasts evenly.  About 20 minutes into your roasting time, bring a large pot of salted water to boil and cook the pasta until al dente.


Really, you could eat the brussels sprouts and bacon on its own!  When they’re done and your pasta’s ready, toss everything together along with the zest and juice of your half a lemon.  If you want, you can drizzle a bit more olive oil into the mix and finish with a fresh grating of the cheese and some cracked black pepper.



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