pasta – gluten-free of course
5 or 6 Brussels sprouts – sliced very thin
1 shallot – sliced and separated into rings
1 tsp fresh grated ginger
1/2 cup sour cream
2 – 3 pieces bacon – cooked and chopped
pepper – to taste
feta cheese – for topping
1/4 cup canola oil
juice of half a lime
Cook your pasta according to the package. As pasta cooks, continue with the rest of the recipe. I actually started before my water was boiling, so everything was done at once.
If you have multiple skillets, cook the bacon in one. If not, start with the shallots and move on to the bacon once those are cooked.
In a large skillet, heat the canola oil. It should cover the bottom of the pan so if 1/4 cup isn’t enough, add a bit more. Drop in a shallot ring to see if the oil bubbles around it. Once it does, the oil is hot enough. Fry the shallots for about 5 to 6 minutes, or until crispy. Remove with a slotted spoon and drain on a paper towel.
If you have not already cooked the bacon, drain the oil from your skillet and fry it up. Remove and also allow to drain on a paper towel.
Use whatever skillet has the bacon grease in it to cook the sprouts. Saute them in the bacon grease, about 4 to 5 minutes, or until they start to brown. Add the cooked bacon and shallots to the pan; stir. Add some pepper, if you so desire. Grate ginger into the mix and squeeze in the lime juice.
Once your pasta is done, drain it and add it to the skillet with the rest of the ingredients. Add the sour cream and stir well. Serve immediately, topped with a little feta cheese. Try a red blend with this recipe – I had opened a bottle of Dearly Beloved red wine.