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Ribbon pasta with Brussels sprouts

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 750 g Brussels sprouts
  • 1 cup of cream
  • 250 ml vegetable stock
  • 1 pack of breakfast bacon
  • 2 onions
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and finely dice the onions. Clean the Brussels sprouts and halve or quarter them, depending on their size. Fry the bacon in a deep pan until very crispy. Remove the bacon from the pan, place it on kitchen paper, and crumble it. Add the diced onions to the pan and sauté. Add the Brussels sprouts, pour in the cream and stock, and simmer the sprouts over low heat with the lid on until tender. Meanwhile, cook the pasta. After about 10 minutes, season the sauce with salt, pepper, and nutmeg. Then serve the pasta with the sauce on plates and sprinkle with the crumbled bacon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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