Spaghetti with Bacon, Brussels Sprouts and Artichokes

We needed something speedy tonight - and this was it!  Ross had been craving spaghetti - so I found this recipe...however, when he found out that the spaghetti I was talking about didn't have meat - he wasn't very happy...hehe.  BUT he LOVED it!!  SO :p  - don't need meat to make spaghetti great :)

Servings: 2 entrees, 4 sides

Ingredients:
1/2 lb spaghetti
4 slices thick sliced pepper bacon
1/2 onion, diced
2 cloves garlic, finely minced
1/2 lb brussels sprouts
6 1/2 oz jar marinated artichoke hearts
1/2 cup grated parmigiano reggiano cheese
salt, to taste

Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.

In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn’t give off enough grease, make up the difference in olive oil.} Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes.

Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.