Shredded Brussels Sprouts Bucatini with Peas, Bacon + Mushrooms

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We've begun a rotating weeknight dinner routine, and pasta night has recently turned into bucatini night.  More importantly it has become brussels sprouts and bucatini night.  When Robert made it for the first time I was literally ogling the bowl of pasta.  There's just something about the sprouts and bacon combination that causes second and third helpings without even realizing it.

Speaking of weeknight dinner routines... this is the first of a handful of recipe posts we'll be doing about ours.  They stray away from being fancy or complicated, just our versions of some very simple meals.  

Shredded Brussels Sprouts Bucatini with Peas, Bacon and Mushrooms
8 oz bacon, chopped
1 1/2 lbs brussel sprouts, halved and sliced very thin (using mandoline if possible)
16 oz bucatini
1 small onion, minced
8 oz mushrooms, roughly chopped
8 oz fresh peas
1/2 cup parmesan cheese, shredded
3 cloves garlic, minced
1/2  tsp crushed red pepper
Salt and ground black pepper, to taste

Place chopper bacon in a large, cold skillet. Bring to medium heat and cook, stirring occasionally until crisp. Remove bacon with a slotted spoon and drain off all but 1 tablespoon of bacon fat.  Return skillet to medium heat. Add onions, mushrooms and garlic. Cook, stirring occasionally until onions are slightly translucent, about 3 minutes. Add peas and brussel sprouts, season generously with salt, pepper, and red pepper flakes. Cook until the sprouts are tender, about 4 more minutes.  Meanwhile, Bring a large pot of water to a boil; add 3 tablespoon salt and the bucatini. Cook approximately 9 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.  Combine drained pasta with sprouts mixture, 1/2 cup of cooking liquid, and cheese. Toss until combined. Serve with extra parmesan.