french creek kitchen
Creamy Brussels Sprout and Bacon Pasta
4 cups brussels sprouts, stems removed and very thinly sliced or shredded
5 strips thick bacon
2 cloves garlic, thinly sliced
2 tablespoons butter
1 pound penne
1 cup heavy cream
1/2 cup sour cream
2 teaspoon lemon
1/2 cup grated parmesan cheese, plus more for serving
1 tablespoon parsley, finely chopped
3 teaspoons salt
1 teaspoon ground black pepper
Fill a large pot with water and 1 teaspoon of salt and place over high heat to bring to a boil. When the water is boiling, add the pasta to the pan and cook according to the package instructions.
Stack the bacon on a cutting board and starting at one short end, slice into 1/4 inch thin strips.
While the pasta cooks, heat a dutch oven or large high-sided pan over medium heat and add the butter. When the butter has melted, add the bacon strips to the pan and cook, stirring often until the bacon is crispy. Add the brussels sprouts, garlic and 1 teaspoon of salt to the bacon and cook, stirring often until the brussels sprouts have softened and are just starting to get brown and crispy on the bottom of the pan, 5 or 10 minutes. Turn the heat down to low.
Mix together the heavy cream, sour cream, lemon juice, 1 teaspoon of salt and the pepper in a bowl until well combined.
When the pasta is cooked through, reserve 1/2 cup of the pasta cooking water, and then drain the pasta and add it to the pot with the bacon and brussels sprouts. Add the cream mixture, parmesan and 1/4 cup of the pasta water to the pan with the bacon and brussels sprouts and stir until everything is well combined. Cook over medium-low heat, stirring often, for 5 minutes or until the flavors have melded and the pasta is hot. If it starts to get dry or sticky, add the rest of the reserved pasta cooking water. Stir in the parsley and taste for seasoning. Add more salt and pepper if needed. Serve with more parmesan cheese if desired.