Cooking for one is sometimes an (unexciting) necessity. To me, it’s much more fun to cook imagining someone else groaning in pleasure after taking a bite. (Hey, a girl can dream, right? 😉 ) But anyway, it doesn’t make a lot of sense to cook up a big pot of soup or whole roast when there’s just one mouth to feed—my own. The dish that follows is perfect for small-scale cooking. It’s quick and tasty, and even slightly redeems itself with the inclusion of roasted Brussel sprouts.
Vegetarians could omit the bacon without sacrificing too much flavor, esp. if the sprouts get nice and toasty. Just toss in a little Baconnaise or something.
-pasta of your choice, enough for 2 or 3 servings
-8-12 frozen Brussel sprouts
-1 clove garlic, smashed
-salt and pepper, to taste
-2+ Tbsp. olive oil
-1 or 2 strips bacon
-approx. 2 Tbsp. fresh chopped parsley
-1 tsp. butter
-2 tsp. parmesan cheese
1. Toss the sprouts in olive oil, salt, and pepper, and fresh garlic,
and roast/broil in the oven until cooked through and outer leaves are
2. Meanwhile, boil the pasta. Dice the bacon.
3. Drain the pasta, and use the same pan to fry the bacon until just
crispy (add a splash of olive oil if it sticks). Pour off all but 1 Tbsp. of fat if more renders.
4. Turn off the heat. Return the pasta to the pan and add the
butter, sprouts (hold the garlic), tossing together with the bacon.
Drizzle with a little olive oil if necessary.
5. Sprinkle with salt, pepper, and Parmesan cheese. Serve immediately.