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Linguine with Brussels Sprouts, Feta and Bacon

Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta.
Servings 4

Ingredients

  • 4 slices bacon (about 1/4 pound)
  • 1 pound Brussels sprouts, trimmed and halved (quartered, if large)
  • 4 tablespoons olive oil—plus more, if needed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 1-1/2 tablespoons chopped fresh sage (or 1 teaspoon dried sage)
  • 1 cup crumbled feta cheese
  • 12 ounces dried linguine (or pasta of your choice)

Instructions

  • Arrange bacon in a cold, large sauté pan. Turn heat to medium and cook, turning occasionally, until just crisp. Drain on a paper towel-lined plate. Pour off bacon fat in pan, but do not wipe clean. Heat olive oil in the pan over medium.
  • Add Brussels sprouts and toss to coat with oil. Season with salt and pepper and sauté for 3 to 5 minutes, turning occasionally to make sure cut sides spend quality time with the hot pan.
  • When sprouts start to brown and char a little on said cut sides, clear a space in the middle of the pan and add the onion, drizzling in more oil, if needed. Cook for about 1 minute, stirring onions occasionally, then toss sprouts and onions together. Cook for 1 minute or so, then clear another space and add garlic. Cook until fragrant, about 45 seconds, then toss everything together.
  • Add wine and water and scrape up any browned bits. Reduce heat, partially cover pan with a lid and simmer sprouts until just cooked through and tender, 5 to 10 minutes. At the very end, clear yet another space in the center of the pan, add Dijon mustard and whisk into braising liquid. Toss to coat sprouts.
  • Meanwhile, cook the pasta. When just al denté, drain, reserving 1 cup of cooking water for this extra special cooking tip (see Kitchen Notes).
  • When pasta is cooked, remove sprouts from heat. Add bacon, sage and feta and toss just until combined. Divide pasta among shallow bowls and spoon Brussels sprouts mixture over pasta. Serve.

Kitchen Notes

Why do I need the pasta water? We are always told to not rinse cooked pasta, because it removes starches that help sauces cling. And they’re right, except… let the drained cooked pasta sit for more than a minute before serving and it seizes up into one solid mass. So return the pasta to the pot and add the pasta water—the starchy pasta water—and toss with tongs. Suddenly, the pasta is all nice individual strands again. Drain and plate immediately. You’re welcome.