Spaghetti with Bacon and Parmesan Brussels Sprouts

spaghetti with bacon and parmesan brussels sprouts
Mike Garten

Crispy sprouts and bacon give this lemon pasta an extra bite of flavor.

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Yields: 4 servings
Total Time: 0 hours 25 mins
Ingredients
12 oz. spaghetti
1 lb. small Brussels sprouts, halved (quartered if large)
1 large clove garlic, thinly sliced
1 tbsp. olive oil
Pinch red pepper flakes
Kosher salt
Pepper
3 strips bacon, cut into 1/2-inch pieces (about 1 1/2 oz)
1/2 c. grated Parmesan, plus more for serving
1 small lemon
Directions
  1. Heat oven to 425°F. Cook pasta per package directions. 
  2. Meanwhile, on a large baking sheet, toss Brussels sprouts and garlic with oil, red pepper flakes, and 1/4 teaspoon each salt and pepper. Scatter bacon over the top and roast for 15 minutes. Increase heat to broil. Sprinkle sprouts with 1/4 cup Parmesan and toss to combine, then broil on the top rack until bacon is crisp and Brussels sprouts are golden brown and tender, 1 to 2 minutes. 
  3. When pasta is done, reserve 3/4 cup cooking liquid, drain pasta, and return to pot. Finely grate lemon zest onto pasta, then squeeze in juice and toss to coat. Toss with remaining 1/4 cup Parmesan, adding some reserved cooking liquid if pasta seems dry. Serve Brussels sprout mixture on spaghetti with additional Parmesan, if desired.

PER SERVING 540 CALORIES, 17 G FAT (5 G SATURATED), 21 G PROTEIN, 470 MG SODIUM, 77 G CARB, 8 G FIBER

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