A quick Eastern European inspired pasta dish that seems a bit left field but it was good! I have also made this without the onions but I think I prefer it with them. The brussel sprouts were a last minute add in but I think they were a good one! Salty bacon, sweet onions, creamy creme fraiche, tangy sauerkraut - it all works well together. Mushrooms could work in here too. Smoked salmon could also replace the bacon, just add it through at the end.
200g bacon lardons
2 onions, sliced
2 garlic, sliced
1 bunch of sturdy greens or 500g brussel sprouts, cut in half (I used half and half)
6 T or about 1/3 cup creme fraiche
half cup or so pasta cooking water
About 1 cup or so sauerkraut
Fresh dill, chives or parsley - optional
salt and pepper
Put a large pot of water on to boil for the pasta.
Heat a little oil in a pan and add the bacon. Cook until brown and crispy. Remove and cook the onions and garlic for 10 minutes on med-high with a pinch of salt until soft and a little brown - stir frequently. Put your pasta on to cook. If you are using greens, add them in now and wilt.
If you are using brussels you will need a separate pan. Heat oil in a pan over a medium to high heat. You do need a decent amount of oil for this. Add the brussels, cut side down and leave for 3-5 minutes or until caramelised. The tops of the brussels will go bright green when they are ready and they will also finish cooking on the plate. Season well with salt. There is a video example here.
Add the cooked pasta into the bacon onion mix along with the creme fraiche and cooking water. Season well and then throw in the herbs if you’re using them. Finish with the sauerkraut off the heat. Serve.