Makes about 3 servings
1 pound brussels sprouts, shredded
1 tablespoon olive oil (as needed)
4 pieces of bacon, sliced
2 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/2 pound spaghetti
2 tablespoons pine nuts, toasted
Salt and pepper
Bring a large pot of water to boil. Season generously with salt.
Heat a large skillet over medium-high heat. Add the bacon and cook until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots and garlic. (If you don't have enough room in your pan to create space, you can remove the bacon with a slotted spoon and add it back in when you add the sprouts.) Cook for about 5 minutes, until the shallots are soft.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.
Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.
When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, season to taste, and serve.