Spaghetti with Bacon, Brussels Sprouts and Artichokes

The moment I saw this recipe on Lauren's Latest blog, I knew I had to try it.

 I thought the food combinations sounded really different and delicious at the same time.

It was crazy good. The layers of flavors were fabulous. 

You tasted something new with every bite. 

The smokey flavor of the bacon with the sauteed brussels sprouts, then you add the tangy bite of the artichokes with the creaminess of the cheese. What a party!

Spaghetti with Bacon, Brussels Sprouts and Artichokes

Serves 3-4

1/2 lb. spaghetti
4 slices thick sliced pepper bacon
1/2 onion, diced
2 cloves garlic, finely minced
1/2 lb. Brussels sprouts
6 1/2 oz. jar marinated artichoke hearts
1/2 cup grated Parmigiano Reggiano cheese
Salt & Pepper, to taste

Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, reserve a cup of the liquid, drain pasta and set aside.

In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn’t give off enough grease, make up the difference in olive oil.} Saute onions, garlic, Brussels sprouts and salt until tender, about 5 minutes. 

Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings.

If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.

Note:  I didn't use pepper bacon so I added a pinch of red pepper flakes.