This pasta with bacon and Brussels sprouts is a quick dinner that’s full of flavor. It’s been a favorite in my house for many years. Both my picky eaters have always loved it!
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?!
Pasta with bacon and brussel sprouts is an easy way to get a hearty and delicious meal on the table that even picky eaters might love. Plus and it’s ready in under 45 minutes!
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’ve made often and for years 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 meal plan, shop for, and cook meals.
We love Brussels sprouts!
As you may know, from previous posts my family loves Brussels sprouts. Here are 3 posts with other ways we love to cook them.
- Simple Sauteéd Brussels Sprouts
- Sauteéd Brussels Sprouts – Our Holiday Tradition
- Keep It Simple – 3 Quick and Easy Meals
Expert tips from a Registered Dietitian
Do you have selective eaters? Yes? Then this bacon brussel sprouts pasta 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 pasta with bacon and brussel 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
FAQs for pasta with brussel sprouts and 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.
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.
Don’t let that stop you from making this bacon and brussel sprouts pasta. 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!
Definitely. Though the sprinkling of freshly grated parm adds a nice richness to the dish.
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.
Stir the items together in the pan you cooked the pasta in (after you carefully empty the hot water into the sink) or put all the ingredients in a large bowl.
Pasta with Bacon and Brussels Sprouts
Pasta with Bacon and Brussels SproutsIngredients
- 1 lb box of pasta
- 1 lb Bacon
- 2 TBS bacon grease
- 1 TBS olive oil
- 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
- Heat a large pot of salted water over high heat.
- 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.
- When the bacon looks nice and crispy, remove it from the pan onto a paper towel-lined plate to cool.
- Carefully pour the bacon grease from the pan to a heat proof bowl.
- While the bacon cooks, chop the garlic and onion and set aside.
- Next, cut the ends of the Brussels sprouts off and discard the ends and any of the outer leaves that naturally fall away.
- Fit your food processor with the slicing blade. Place the Brussels sprouts in the feeder tube and shredded them.
- 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.
- By this time the water should have come to a boil. Add the pasta and give it a stir.
- 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.
- When the pasta is finished cooking, add about 1 cup of the pasta cooking water to the cooked Brussels sprouts.
- Drain the pasta.
- 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.
- Serve with the crisp bacon and a generous grating of fresh Parmesan. Enjoy!
My partner and I make this dish at least once a month during the cold weather. The pasta water makes a surprisingly good sauce with the pan residue and the parmesan cheese!
Thank you Fred! So glad you both like this dish!