- 8 ounces center-cut bacon, chopped*
- 1 lb. brussel sprouts
- 1 tablespoon balsamic vinegar
- 6 shallots, halved and sliced thin
- 10 ounces linguine, cooked according to package instructions
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon sea salt, plus more to taste (if desired)
- 1/2 teaspoon black pepper freshly grated Parmesan, for serving
- Wash the Brussels sprouts Cut each Brussels sprouts into quarters, cutting from the top of the sprout to the bottom (not horizontally). Set aside.
- Cook the bacon in a large skillet over medium heat until crisp, about 7-10 minutes. When done, discard about 1/4 of the rendered fat. Keep the remaining in the skillet along with the bacon. Stir in the shallots and saute over medium heat until tender and caramelized, 3-5 minutes.
- Add the sprouts and 1/4 cup of water to the pan. Season with salt and pepper, turn the heat to medium, and cook covered and undisturbed for about 3-5 minutes. Sprouts should be nearly tender.
- When the sprouts are ready, uncover and turn the heat to medium-high. Cook until excess water has evaporated and sprouts have reached desired tenderness – but do not overcook. Remove from heat. Stir in the pasta, balsamic vinegar, thyme, and additional salt (if desired).
- Serve immediately and top with freshly grated Parmesan.
