Equipment
Ingredients
Pasta
- 340 g dried short pasta, dry
- 15 g kosher salt
Vegetables and Protein
- 150 g thick-cut bacon, chopped
- 400 g brussels sprouts, trimmed and thinly shaved
- 1 shallot, finely chopped
Tangy Dressing
- 45 ml apple cider vinegar
- 30 ml extra virgin olive oil
- 15 g dijon mustard
- 15 g whole grain mustard
- 3 g kosher salt
- 2 g black pepper, freshly cracked
Finishing
- 50 g parmesan cheese, freshly grated
Nutrition (per serving)
Method
In a small bowl, combine the apple cider vinegar, extra virgin olive oil, Dijon mustard, whole grain mustard, salt, and black pepper. Whisk vigorously until the dressing is emulsified and set aside.
Bring a large pot of water heavily seasoned with 15g of kosher salt to a rolling boil at 100°C/212°F. Add the pasta and cook according to package directions until al dente. Reserve 120ml of the starchy pasta cooking water, then drain the pasta in a colander.
While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Fry until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Leave the rendered bacon fat in the skillet.
Increase the skillet heat to medium-high. Add the finely chopped shallot and shaved Brussels sprouts to the hot bacon fat. Sauté, tossing occasionally, until the sprouts are deeply browned and caramelized on the edges but still maintain a slight crunch.
Reduce the heat to low. Add the drained pasta directly into the skillet with the Brussels sprouts. Pour the reserved dressing over the pasta, along with 60ml of the reserved pasta water. Toss thoroughly until the starchy water and dressing emulsify to coat the noodles evenly. If the mixture is too dry, add more reserved pasta water in small splashes.
Remove the skillet from the heat. Fold in the cooked crispy bacon and the freshly grated Parmesan cheese. Toss once more, plate immediately, and serve warm.
Chef's Notes
- Shaving the Brussels sprouts thinly is critical here. It maximizes their surface area, allowing them to caramelize quickly in the bacon fat and toss seamlessly with the shape of the pasta.
- Do not skip the reserved starchy pasta water. The starch acts as a binder, pulling the sharp vinaigrette and the bacon fat together into a cohesive, glossy sauce that clings perfectly to every bite.
- Thick-cut bacon provides the best textural contrast against the soft pasta and crisp sprouts. If substituting with regular bacon, keep a close eye on it as it will crisp up and burn much faster.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta may absorb the dressing over time, so you might need a splash of water or olive oil when reheating.
Reheating: Microwave on medium power in 30-second bursts, or toss in a skillet over medium heat with a splash of water.
