• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sunny Side Up Nutrition

A cooking, nutrition and family feeding blog to simplify your life

  • Blog
  • Podcast
  • About
  • Recipes
  • Resources
  • Work With Us
  • Shop
  • Nav Social Menu

Elizabeth Davenport

Pasta with Bacon and Brussels Sprouts

January 31, 2022 By Elizabeth Davenport Leave a Comment

Serve with freshly grated Parmesan

Who doesn’t love bacon and Brussels together? Added bonuses, this pasta with bacon and Brussels sprouts is relatively quick to make and it reheats well for Thermos lunches! What else do you need in life?!

Do what works best for you!

It’s thrilling when everyone in your house likes a meal! And it’s even more exciting when the leftovers work well reheated for Thermos lunches. This is one of those dishes I made often in 2021 and it’s got a permanent spot in our “meal rotation”. I don’t actually have a meal rotation. That’s too organized for me. But I’m fascinated by people who are that organized! Keep in mind everyone’s idea of organization is different. Do what works for YOU! There isn’t one right way to organize planning, shopping for, and cooking meals.

We love Brussels sprouts!

As you may know, from previous posts my family loves Brussels sprouts. Here are 3 posts with ways we love to cook them. 

  • Simple Sauteéd Brussels Sprouts
  • Sauteéd Brussels Sprouts – Our Holiday Tradition
  • Keep It Simple – 3 Quick and Easy Meals

Do you have selective eaters?

Yes? Then this dish is a great one if you have selective eaters because it’s easy to serve deconstructed. To serve deconstructed, toss the cooked pasta with enough neutral-tasting oil (I use olive oil or canola oil) to prevent it from sticking together. Let everyone come through the kitchen and serve themselves the parts of the dish they’d like.

Ingredients you need to make the pasta

Ingredients needed to make Pasta with Bacon and Brussels. Sprouts

  • 1 – 16 oz box pasta -A shape like a farfalle or an orecchiette works well. I like to use orecchiette (fun fact: it means little ear) for this dish because the little ear shaped pasta hold bits of Brussels sprouts, bacon, and grated parmesan all at once.
  • 1 lb. Brussels sprouts – pre-shredded or whole Brussels sprouts that you shred using a Cuisinart and the slicing blade attachment.
  • 1 lb. bacon
  • 1 Tablespoon olive oil
  • 2 Tablespoons reserved bacon grease
  • 2 cloves garlic and 1 small onion
  • Juice of 1/4 of a lemon
  • 1 cup reserved water from cooking the pasta
  • Salt and pepper to taste
  • Parmesan cheese – for serving

Steps for making the pasta

 

  1. Heat a large pot of salted water over high heat. 

     

  2. Cut the bacon into 1/4 inch pieces and cook over medium-low heat

    Cook the bacon, stirring occasionally in a sauté pan large enough to hold the Brussels and cooked pasta.
    Cut bacon into 1/4-1/2 inch pieces

  3. Peel and dice the onion and garlic

    Set them aside until the bacon is finished cooking.
    Peel and dice the onion and garlic

  4. Prepare the Brussels sprouts for cooking

    Slice off the ends of the Brussels sprouts. Discard the ends and any leaves that naturally fall away. Then shred the Brussels sprouts in a food processor fitted with the slicing blade. Set them aside until the bacon is finished cooking.
    prepare the Brussels sprouts

  5. Add the pasta to the boiling water

    Cook according to the package instructions.

  6. Using a slotted spoon remove the cooked bacon from the pan

    Place the cooked bacon on a paper towel-lined plate or pan and set aside until you’re ready to serve the pasta.
    Carefully pour the bacon grease into a small heat-proof bowl or pan and reserve.
    Place cooked bacon on a paper towel lined plate

  7. Cook the onion, garlic, and Brussels sprouts

    Add 2 Tablespoons of the bacon grease and 1 Tablespoon of olive oil to the pan you cooked the bacon in. Turn the heat to medium-high and add the minced garlic and diced onion and sauté for about 5 minutes or until the onions and garlic begin to soften. Next, add the shaved Brussels sprouts and salt and pepper and sauté over medium-high heat until they turn bright green and are softened. This will take about 5-7 minutes.
    Saute Brussels sprouts

  8. Drain the cooked pasta

    SAVE 1 cup of the cooking water to add to the Brussels sprouts along with the cooked pasta.

  9. Stir the Brussels, 1 cup pasta water, and cooked pasta together

    Then squeeze the lemon juice over the dish and stir one more time.
    Add lemon juice

  10. Taste and add more salt and pepper if needed

     

  11. Serve with cooked bacon bits and freshly grated Parm on the side

    Serve with freshly grated Parmesan

  12. ENJOY!

     

FAQs

What if I don’t have bacon or don’t want to use bacon?

I haven’t made this without bacon, but I’d imagine it would still be good. I’d probably try it with toasted walnuts and shaved parmesan (use a vegetable peeler to shave off large, thin pieces) as opposed to grated parmesan. 
You can make this with less bacon if you prefer. Just know you won’t have as much of the yummy, crispy bacon to sprinkle on each serving.

What if I don’t have a lemon?

You can use a 1/4-1/2 tsp white wine vinegar or champagne vinegar instead. Lemon (or another acid like vinegar) adds a bit of brightness to the dish.

What if I don’t have an onion or garlic?

Don’t let that stop you from making this. Don’t worry! I’ve made this without both. The dish just won’t have quite the same depth of flavor, but it will still taste great! 

Can I make this dish even if I don’t have Parmesan cheese?

Definitely. Though the sprinkling of freshly grated parm adds a nice richness to the dish.

Can I make the dish by cooking the bacon in the oven?

Definitely! I’m a HUGE fan of cooking bacon in the oven. The only downside is you won’t be able to cook garlic, onion, and Brussels in a pan with tiny bits of bacon deliciousness that will add to the flavor of the dish. If you do cook the bacon in the oven, be sure to carefully spoon off 2 Tablespoons of the bacon grease to cook the garlic, onions, and Brussels in.

What if I don’t have a sauté pan large enough to hold all the cooked pasta and the Brussels sprouts?

Stir the items together in the pot you cooked the pasta in (after you carefully empty the hot water into the sink) or put all the ingredients in a large bowl.

Print

Pasta with Bacon and Brussels Sprouts

Print Recipe

A relatively quick and delicious dinner! Who doesn’t love the combination of bacon and Brussels sprouts?

This is adapted from the recipe for Brussels Sprouts Pasta in Chez Panisse Vegetables by Alice Waters.

  • Author: Elizabeth Davenport

Ingredients

1 lb box of pasta 

1 lb Bacon

2 TBS bacon grease

1 TBS olive oil

2 TBS bacon grease

1 small onion, peeled and diced

2 garlic cloves, peeled and chopped

1 lb Brussels sprouts 

1 cup reserved pasta cooking water

Salt and pepper

Juice of 1/4 of a lemon

Instructions

  1. Heat a large pot of salted water over high heat. 
  2. While the water is heating, cut the bacon into 1/4-1/2 inch pieces. Place the cut bacon into a large sauté pan over medium heat. Cook the bacon stirring occasionally until it begins to brown and crisp. Then turn the heat down to medium low and allow it to finish cooking. This will proven the bacon from burning. Continue stirring. 
  3. When the bacon looks nice and crispy, remove it from the pan onto a paper towel-lined plate to cool. 
  4. Carefully pour the bacon grease from the pan to a heat proof bowl. 
  5. While the bacon cooks, chop the garlic and onion and set aside. 
  6. Next, cut the ends of the Brussels sprouts off and discard the ends and any of the outer leaves that naturally fall away.
  7. Fit your food processor with the slicing blade. Place the Brussels sprouts in the feeder tube and shredded them. 
  8. Add 1-2 Tablespoons of bacon grease back to the pan. Also add 1 Tablespoon of olive oil. Turn the heat to medium high and add the chopped garlic and onion and sauté for about 5 minutes until they begin to soften.
  9. By this time the water should have come to a boil. Add the pasta and give it a stir.  
  10. Then add the shaved Brussels sprouts to the pan along with some salt and pepper. Sauté until they turn bright green and are softened – 5-7 minutes.  Leave on warm while the pasta cooks.  
  11. When the pasta is finished cooking, add about 1 cup of the pasta cooking water to the cooked Brussels sprouts. 
  12. Drain the pasta.
  13. Add the cooked pasta to the large sauté pan with the cooked Brussels sprouts. Squeeze a lemon wedge over the pasta and stir to combine.
  14. Serve with the crisp bacon and a generous grating of fresh Parmesan. Enjoy!

Did you make this recipe?

Tag @sunnysideupnutritionists on Instagram

This post contains affiliate links. If you use our links to make a purchase we might earn a small commission on that purchase. 

 

Filed Under: Dinner, Family Feeding, Recipes

Our Holiday Recipes Plus Tips to Navigate the Holidays

November 6, 2021 By Elizabeth Davenport Leave a Comment

Family Holiday Recipes

We’ve entered the holiday season and Thanksgiving is just around the corner. Maybe you’re headed to celebrate with family or friends. What dish do you like to contribute? If you order your meal or enjoy your Thanksgiving meal at a restaurant, what are your favorites? Last year we stayed home because of the pandemic. Though we missed our family, we had a lovely time just the four of us. Wherever we are, we make what we think of as our traditional Thanksgiving dishes. Chad and I make our Brussels sprouts, and I make mashed potatoes and Thanksgiving dessert: Pumpkin Steamed Pudding topped with plenty of lightly sweetened whipped cream. And last year I made these delicious Buttermilk Rolls that were so good we voted them onto our family Thanksgiving menu permanently.

Anna always makes her family holiday recipes for Corn Pudding and Thanksgiving Pumpkin Pie. I also now also make Anna’s corn pudding for holiday gatherings! It’s so simple and delicious! I love her pumpkin pie too!

  • Pumpkin Steamed Pudding
  • Thanksgiving desserts
    Pumpkin Pie

Holiday Baking

If you enjoy baking cookies for the holidays and making food gifts like pumpkin bread and homemade granola, we’ve got some recipes you’ll want to try this holiday season! Last yer I made small loaves Spiced Pumpkin bread for Christmas gifts for our neighbors. This year, I also want to make Deb Perlman’s incredibly delicious Apple Cider Caramels to give as gifts (and to enjoy ourselves).

  • Molasses Spice Cookies
  • Carmelitas – A Simple, Delicious Dessert
  • A Sugar Cookie Recipe Plus Simple Tips for Cooking with Kids 
  • Festive Chocolate Chip Cookies (substitute red and green M & M’s in the recipe)
  • Spiced Pumpkin Bread
  • Homemade Granola

Tips to navigate food and diet talk during the holidays

If you’re wondering how to navigate food and diet talk around the holidays, we’ve got just the resources for you. Check out our podcast episode and blog posts.

  • Podcast Ep. 17 A Diet Free Holiday Season with Haley Goodrich
  • 3 Steps To Keep Your Holidays Free Of Diet Culture
  • Tips for Feeding Kids and Teens During the Holidays
  • #Dietfreeholidays
  • Caring for Yourself During the Holidays
  • Let’s Talk About Sugar

Happy Holidays! What are your holiday food traditions?

Filed Under: Dessert, Family Feeding, Recipes

« Previous Page
Next Page »

Primary Sidebar

Welcome to Sunny Side Up Nutrition! 

• Are you looking for sound, practical nutrition and cooking information?

• Do you want to opt out of diet culture and the hype around food?

• Do you want to be empowered to foster healthy relationships with food in your home?

If so, then you’ve come to the right place!

Subscribe To Our Mailing List




Sauteed Brussels Sprouts

https://youtu.be/xHON07n26Es

Recent Posts

  • 10 Truths We Wish All Parents Knew About Food and Bodies
  • 5 Letters for Parents and Caregivers
  • Easy, Homemade Macaroni and Cheese
  • Resources for National Eating Disorders Awareness Week
  • Is Love “Healthy?”

Archives

Footer

  • terms of service
  • privacy policy

Copyright © 2022 · site by m8.design