SHREDDED BACON RECIPES

Steps:

• Lay the stips out and put them in the freezer for about 10 minutes. Take them out and slice each strip into 4 thin strips. Repeat with each semi frozen strip.
• Fry the bacon on a medium high pan for about 5 minutes. Take the bacon out, extract the grease reserving about ¼ cup.
• Bring a pot of salted water to a boil. Add the noodles and cook for about 8 minutes or until they are al dente.
• Drain the noodles reserving a cup of pasta water. Set aside.
• In a large bowl, whisk together the eggs and 1 cup of parmesan. Slowly whisk in the 1 cup of water. Continue whisking until the cheese has incorporated with the egg and water mixture.
• Add ¼ cup of reserved bacon grease to a medium high frying pan. Add the noodles and mix vigorously. Add the bacon and continue to mix until the bacon is well incorporated.
• Slowly add the egg mixture and continue to mix until a sauce has formed. Make sure not to over cook the sauce, you don't want scrambled eggs.
• Plate and garnish with 1/4 cup of parmesan cheese. Enjoy!

Steps:

• Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
• Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
• To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.