- 16 ounces linguine
- 12 ounces slab bacon
- 1 tablespoon butter
- 2 shallots
- 8 ounces Brussels sprouts
- Salt and pepper to taste
Truffle Cream Sauce:
- ¾ cup reserved pasta cooking water
- ¼ cup heavy cream plus more, if desired
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons white truffle oil
- Salt and pepper to taste
Cook the Bacon:
In a wide skillet, add the bacon and turn the heat to medium. Cook, stirring often, until the bacon is crispy and browned and all the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a bowl. Drain off all but 1 tablespoon of fat in the skillet and keep the heat on medium.
Prepare the Truffle Cream Sauce:
To the reserved pasta cooking water, add the cream, parmesan cheese, and truffle oil and whisk until the cheese is melted. Season with a sprinkle of salt and pepper.
Cook the Vegetables:
Add 1 tablespoon butter to the skillet of bacon fat. Once melted and frothy, add the shallot and cook for 5-6 minutes or until beginning to soften. Add the Brussels sprouts and cook for an additional 6-8 minutes or until the sprouts are tender and beginning to brown, but not overcooked. Season with salt and pepper.
Turn the heat to low and add the truffle cream sauce. Add the pasta and continue cooking for 1-2 minutes more or until the sauce is glossy and sticking to the linguine. Taste and season to your preferences. Turn off the heat.
Calories: 791kcal | Carbohydrates: 93g | Protein: 27g | Fat: 34g | Sodium: 529mg | Fiber: 6g | Sugar: 5g | Vitamin C: 49mg