Bring a pot of water to a boil. Once boiling, add the pasta.
When the pasta is al dente, drain and set aside.
Render the bacon until it begins to crisp.
Add the onion and saute until golden.
Deglaze the pan with up to Πcup of bourbon.
Add the Brussels sprouts and season with salt and pepper to taste. Cook until caramelized.
Add the butter and 1 ladle of hot stock. Repeat this process until you have built enough sauce for the pasta.
Toss with al dente pasta and finish with Parmesan and crushed red pepper flakes.
1 lb. pasta
½ lb. bacon, chopped
1 small onion, diced
¼ cup bourbon (or less, if desired)
1 lb. Brussels sprouts, halved
Salt and freshly ground black pepper to taste
5 Tbsp. butter, divided (You may not need all of it.)
5 cups hot chicken or vegetable stock (You may not need all of it.)
Parmesan for finishing
Crushed red pepper flakes for finishing
½ lb. bacon, chopped
1 small onion, diced
¼ cup bourbon (or less, if desired)
1 lb. Brussels sprouts, halved
Salt and freshly ground black pepper to taste
5 Tbsp. butter, divided (You may not need all of it.)
5 cups hot chicken or vegetable stock (You may not need all of it.)
Parmesan for finishing
Crushed red pepper flakes for finishing
This article appears in March 2012.