Ready for a quick and easy pasta recipe with some fun fall flavors? I love creating pasta based on the bits of ingredients I find in my fridge, which is just what inspired this Brussels Sprout, Bacon, Shallot, Goat Cheese Pasta. This can be made in just 25 minutes, making it a great pick for a weeknight meal.
There is something about shallots, brussels sprouts, and bacon that just scream fall to me. The shallot and the shaved brussels sprouts were lightly caramelized, and the bacon was cooked until it was crispy. The sauce is velvety and creamy. It’s a combination of tastes and textures that just works.
Want to add a touch of heat? Add some red pepper flakes.
Total time: 25 minutes
You will need:
2 slices of Bacon
2 cups Farfalle
1/2 tablespoon Olive Oil
1/4 cup sliced Shallot
1/2 cup shaved Brussels Sprouts
1/2 cup Milk
1 teaspoon Flour
1/4 cup Parmesan
2 ounces Goat Cheese
1/4 cup Pasta Water
Heat your oven to 400 degrees, place the bacon on a baking sheet, and then place in the oven. The bacon will be crispy after 10-15 minutes. While the bacon cooks, get to work on everything else.
Heat the olive oil over medium heat in a small skillet. Add the shallot and cook for 2 minutes, until translucent. Then add the brussels sprouts and sprinkle with a touch of salt and pepper. Cook on medium low until caramelized. This will take about 6 minutes. Add more olive oil or a bit of white wine to the pan if needed.
Bring a pot of water to a boil. Then add the pasta and cook for 7-8 minutes, until al dente. Remove 1/4 cup of water from the pot just before draining the pasta, this pasta water helps bind the sauce to the pasta.
While the pasta cooks, make the sauce. Whisk the milk and flour together in a small saucepan over medium heat. Bring to a slow boil, and whisk constantly for 1 minute while the sauce thickens. Then add the goat cheese, and parmesan. Season with salt and pepper. Keep warm over low heat.
Remove the bacon from the oven, blot with a paper towel, and then crumble.
Combine the drained pasta, the pasta water, and the goat cheese sauce. Stir for a minute over medium heat letting everything mix together. Then stir in the shallots and brussels sprouts.
Serve the pasta with bacon crumbled over the top. Enjoy!