Creamy Bowtie Pasta with Smoky Bacon and Crunchy Brussels Sprouts

Bring a large pot of water to a boil. Add the bow-tie pasta and cook it until it is tender but still a bit firm, about 12 minutes. Once done, reserve 1/2 cup of pasta water before draining the pasta. Set pasta aside.

While the pasta is cooking, heat a large skillet over medium-high heat. Add the pre-cooked bacon pieces and Brussels sprouts to the skillet. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts have browned. Transfer them to a separate dish and keep warm.

Lower the heat to medium and deglaze the same skillet with the reserved pasta water, scraping up the brown bits. Add the heavy cream, kosher salt, and freshly ground black pepper to the skillet and stir to combine. Let the sauce simmer for about 2 minutes, until it thickens slightly.

Add the cooked pasta to the skillet and toss to coat properly in the cream sauce. Add the cooked Brussels sprouts and bacon pieces back to the skillet and stir to combine.

Taste and adjust the salt, if needed. Sprinkle the dish with shredded Parmesan cheese immediately before serving.