Cooking Instructions
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Step 1
First, get a large pot on to boil for the pasta. Then get out a large skillet and put the
Turkey Bacon (14 slices)
in it cold. Heat it up over medium-high heat and let it cook until crisp.
Step 2
When it is starting to leave a brown layer on the bottom, deglaze the pan with half of the
Beer (1/4 cup)
and scrape it all up.
Step 3
Once the liquid has evaporated and the bacon crisps again, deglaze the pan with the rest of the
Beer (1/4 cup)
and add in the
Brussels Sprouts (5 cups)
. Scrape up the rest of the brown bits and stir it all together.
Step 4
Let it cook for a couple of minutes, then add in the
Chicken Stock (1/2 cup)
. Season it all with the
Salt (1 pinch)
and
Garlic Powder (1/2 tsp)
. Lower the heat and let it simmer.
Step 5
Meanwhile, salt the boiling pasta water and cook the
Rigatoni (1 lb)
until tender, for about 8 minutes.
Step 6
While the pasta cooks, take 1/2 a cup of the cooking water and pour it into the pan of bacon and brussel sprouts. Add in the
Parmesan Cheese (1/2 cup)
and let it all melt in and emulsify with the liquids.
Step 7
When the pasta is done, drain it and stir it into the pan of sauce. Stir in the remaining
Parmesan Cheese (1/4 cup)
and the
Butter (1 Tbsp)
to bring it all together. Scoop it into bowls and serve immediately!
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