adapted from: Closet Cooking
1 Lb. brussels sprouts, trimmed and quartered
1 Tbl. extra virgin olive oil
salt and pepper, to taste
1/2 Lb. bacon, cut into 1-inch pieces
1/2 red bell pepper, chopped
1/4 c. finely chopped onion
1-2 garlic cloves, minced
2 Tbl. whipping cream
2 egg yolks
1/2 c. freshly grated Parmesan cheese
1/2 Lb. pasta
1-2 Tbl. fresh parsley, chopped
Toss the brussels sprouts in olive oil and season with salt and pepper. Spread onto a baking sheet, in a single layer, and roast in a preheated 425 degree oven for about 15-20 minutes, flipping halfway through. Meanwhile, bring a pot of water to a boil and cook the pasta. Meanwhile, cook the bacon in a large, deep skillet over medium heat. Remove bacon to a paper-towel lined plate; set aside. Discard all but 1 Tablespoon of the bacon grease. Add the chopped bell pepper and onion to the hot skillet and saute until tender, about 3-4 minutes. Add the garlic and saute for 30 more seconds. Mix the whipping cream, egg yolks and grated Parmesan together in a bowl.
Drain the cooked pasta, reserving some of the hot water. Add the pasta, whipping cream mixture and brussels sprouts to the red pepper mixture in the pan, adding reserved pasta water, as needed, to reach desired creamy consistency. Stir in the cooked bacon and season with salt and pepper, to taste. Garnish with chopped parsley. Serves: 2-3
Note: The heat from the hot pasta and water will cook the egg yolks.
Jenn's Notes: This pasta tasted great. I made it exactly as I typed it above and I will be making this again!