For the past few months, I have garnered a mild obsession with cavatelli pasta. The way it curls in on both sides, creating the cutest fluffy, pillowy pasta with pointy ends. Especially when it is fresh and hand-rolled. You can imagine my excitement when I stumbled upon cavatelli in the fresh pasta case at the supermarket the other day, and made by my favorite refrigerated pasta brand Vitamia.
Just across from the pasta case, Brussels sprouts were staring at me all "pick me! pick me!" So I plop them in my cart, and as I stroll through the store it hits me. BACON. Bacon + Brussels sprouts + pasta = Heaven. Throw in some toasted hazelnuts and a sprinkle of pecorino romano "dust" and you're on the way. Drizzle some balsamic glaze, and you've hit a home run.
The wow factor of this meal could best be described by the
text response I received from my brother as I taunted him with a picture of my
dinner. “WHOA, did you make that?!”
Followed by “Restaurant quality for sure,” when I told him that why yes,
yes I did make that indeed. And all in under 30 minutes.
This will make 4 lighter portions (think app or entrée if
served with salad) or 2 larger portions with enough for leftovers.
What you need:
1 package fresh or dried cavatelli pasta, cooked al dente
according to package directions
3 strips of bacon, cut into thin slices (lardons)
5 brussels sprouts, cut in half and then thinly sliced (add
more to your liking)
½ cup dry roasted unsalted hazelnuts, smashed (I do mine in
a Ziploc with my meat mallet)
Pecorino Romano cheese, thinly grated
Balsamic glaze (you can find this in most stores now, I
usually get mine at Trader Joe’s)
The How To:
Cut the bacon and put in a large pan over medium heat. While
the bacon begins its journey to crispy perfection, bring a large pot of water
to a boil.
Shave the brussels sprouts by cutting them in half and
putting the flat side down, cutting across into thin strips until you reach the
woody stem piece. Smash hazelnuts in a plastic bag. I like to make sure some
get really finely smashed while some stay chunkier.
Once crispy, drain the fat from the bacon pan and add the
cooked cavatelli. Add a little olive oil if necessary, and taste for saltiness
since the bacon may add all of the salty flavor that you need. Cook the bacon
and pasta in the pan until some of the cavatelli pieces start to get that nice
toasty look.
Turn off the heat, stir in the shaved brussels sprouts and
taste again for proper seasoning adding salt and pepper if needed. Plate
portions, top with nuts and sprinkle with pecorino cheese. Drizzle with balsamic
glaze and you are DONE.
How easy was that?!
Follow me on instagram @mynotsochubbyhubby to get a glimpse of more mouthwatering meals!
