Tuesday, January 26, 2010

Pasta with Prosciutto and Brussels Sprouts

I know, you're thinking seriously more pork? This is beyond weird for me to cook with. Trust me! The thing about prosciutto is the thinly sliced pieces are much lighter than thick strips of bacon, and it's incredibly easy to trim most of the fat off. For this recipe, you want to choose a pasta and get some water boiling!
Pasta with Prosciutto and Brussels Sprouts

  • 1 pound of your favorite pasta (or whatever you have, I used 3/4 pound elbow macaroni)
  • Butter (I used 2 tablespoons, you can use more or less)
  • 3-4 ounces prosciutto or bacon, diced
  • I used about a pound of Brussels sprouts, you can use anywhere from 3/4 pound to 1 1/2 pounds depending on how you like it and how much pasta you use; shredded or finely chopped
  • garlic, 1 or 2 cloves minced
  • sprinkle of sage
  • dash of nutmeg
  • Parmigiano-Reggiano, enough to sprinkle in and toss when finished
Bring your salted water to a boil and drop the pasta. In a skillet, add your butter and diced prosciutto and brown/crisp for a couple of minutes. Toss in your shredded Brussels sprouts, cook over medium heat for about 3 minutes. Overcooking your Brussels sprouts will cause the bitter flavor to develop. They taste quite nice when cooked properly. After this add in your additional spices, but skip salting the sauce base because the pork is quite salty on its own. Cook for an additional minute or two. When your pasta is al dente, reserve one cup of the starchy cooking liquid and drain the pasta. Return to the hot pot and toss in everything including the cooking liquid. Add your cheese, and continue to toss until combined. Adjust your seasonings, although I found it didn't need additional salt just a sprinkle of black pepper. Plate and enjoy!

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