INSTRUCTIONS
1
Cook pasta according to package directions and reserve 1 cup of the pasta water for sauce.
2
Meanwhile, in a large sauté pan, cook bacon over medium until golden and crisp, about 8-10 minutes. Remove bacon from pan, set aside and leave about 2 Tbsp of the bacon fat in pan.
3
Over medium-high heat, sauté the shallots and Brussels sprouts, seasoning generously to taste with salt and pepper, until just tender and starting to brown in spots. (You may have to add a little olive oil if pan seems dry.)
4
Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
5
Over medium-high heat in the pot that you cooked the pasta in, toss the cooked drained pasta, Brussels sprout mixture, and 1 cup of pasta water until the liquid reduces slightly and forms a sauce.
6
Season again with salt and pepper if needed, crumble bacon over top, and serve with Parmigiano-Reggiano.
