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1
Bring a large pot half full with water + sea salt to boil over high heat. This is for cooking your pasta in step 4!
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2
Heat a large cast iron skillet over medium-high heat, add bacon and cook until bacon is slightly brown (about 15-18 minutes). The bacon should still be juicy but have rendered most of its fat. Using a slotted spoon, transfer bacon to a separate bowl, leaving the bacon grease in the skillet.
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3
Add one tablespoon oil olive (to the bacon grease) and halved brussels sprouts to the pan, season with 1/2 teaspoon sea salt and a healthy pinch of black pepper then cook for about 14-16 minutes, stirring occasionally. Try rotating the sprouts every 5 or so minutes so they get equally charred. You really want the sliced side of the brussels sprouts to be charred well.
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4
While the brussels sprouts are charring, cook your pasta according to the package instructions! Once it's cooked, let drain into a colander then place back in the pot with a splash of chicken stock (so the pasta doesn't stick together) and keep warm until step 5.
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5
Once the sprouts are charred well, reduce the heat to medium then add in minced dates and bacon and stir until well combined. Next, slowly pour in the chicken stock then add in the vinegar. Let simmer for about 5-7 minutes. The sauce should thicken up and start to coat the sprouts. If the sauce isn't thick enough after 7 minutes, let it simmer a few minutes more. If the sauce gets too thick (and sticky), add in a splash of stock or water.
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6
Once sauce is to your liking, stir pasta into the brussels sprouts-bacon-date mixture until well coated.
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7
Split pasta between four bowls, top with shaved parmesan cheese then EAT.
