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Orecchiette with bacon and Brussels sprouts
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Easy and quick Brussels sprouts, orecchiette, and bacon stir-fry for a tasty weeknight dinner.
Ingredients:
  • 375g dried orecchiette pasta
  • 36.40 gm extra virgin olive oil
  • 350g brussels sprouts, ends trimmed, leaves separated
  • 170g rindless bacon rashers, finely chopped
  • 125ml (1/2 cup) white wine
  • 125ml (1/2 cup) crème fraîche
  • 50g (2/3 cup) finely grated parmesan
  • 2 egg yolks
  • 62.50 ml fresh continental parsley leaves, plus extra, to serve (optional)
  • Finely grated parmesan, extra, to serve (optional)
Instructions:
  • Prepare the pasta in a generously sized saucepan filled with boiling salted water, following the instructions on the package until it is al dente.
  • Heat oil in a large frying pan over high heat. Cook sprout leaves, turning, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain using a slotted spoon.
  • Place the bacon in a pan and cook, stirring occasionally, for 5 minutes until crispy. Transfer the bacon to the plate with the sprouts. Discard any excess fat from the pan, then pour in the wine and simmer for 2 minutes until it reduces by half.
  • Drain the pasta, saving 80ml (1/3 cup) of the cooking water, then return the pasta to the pan.
  • Mix crème fraîche, parmesan, egg yolks, and reserved water in a bowl. Season generously with pepper. Incorporate into the pasta along with the wine, parsley leaves, sprouts, and bacon. Toss thoroughly to blend. Season to taste and garnish with extra parsley and parmesan, if desired.

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