Linguine with Brussels Sprouts, Bacon, and Caramelized Shallots Directions
Cook the bacon in a large skillet over medium heat for 7-10 minutes, until crisp. Pour off about ¼ of the rendered fat. Stir the shallots into the skillet with the bacon, and sauté over medium heat until soft and golden, 3-5 minutes. Add the Brussels sprouts and ¼ cup of water to the skillet. Add the salt and pepper and lower the heat to medium. Cook, covered and undisturbed, for 3-5 minutes, until the Brussels sprouts are almost tender. Uncover, and raise the heat to medium-high. Cook until the water has evaporated and the Brussels sprouts are tender.
Cook pasta in salted water according to package directions. Drain.
Fold the pasta into the skillet. Add the balsamic vinegar and thyme, and toss until well incorporated. Taste and add more salt and pepper, if desired. Serve.