OUR COUNTRY Bears'Den: RECIPE CORNER<>Brussels Sprouts and Bacon Orecchiette

Brussels Sprouts and Bacon Orecchiette
8 ounces bacon, cubed

1 small shallot, chopped

1 garlic clove, thinly sliced

1 pound Brussels sprouts, trimmed and thinly sliced

Kosher salt and freshly ground black pepper

1 tablespoon apple cider vinegar

8 ounces orecchiette or other small pasta shape

1 tablespoon butter

Grated Parmesan cheese, to serve

1. In a large Dutch oven over medium-low heat, cook the bacon until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside.

2. Drain all but 2 tablespoons of the bacon fat from the Dutch oven and return to medium heat. Add the shallot and onion, and cook until soft and aromatic, about 5 minutes. Season with salt and pepper.

3. Add the Brussels sprouts and cook until soft and beginning to caramelized, 5 to 7 minutes. Deglaze the pot with the vinegar, stirring up any brown bits from the bottom. Return the bacon to the pot.

4. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta until al dente or according to the package directions. Reserve about 1 cup of pasta water before draining.

5. Add the pasta to the Dutch oven and about ¼ cup of the reserved pasta water, stirring and adding pasta water as needed until a glossy sauce forms. Stir in the butter. Taste and adjust the seasoning as desired. Serve with lots of grated Parmesan.