Brussels Sprouts and Bacon Pasta might be the dish that turns your Brussels sprouts haters into appreciators!
My youngest kid refused to try Brussels sprouts until I made this pasta. Now, she still won’t touch ’em outside of this pasta, but she requests it often! Small victories. ?
This recipe is fast and pretty effortless: I use a food processor to shred my brussels sprouts and parmesan. It only has a handful of ingredients, and you probably have the majority of them on hand already. I usually have it on the table in 20 minutes or less.
Switch it Up:
- If you’re completely averse to brussels sprouts shaved asparagus or cabbage works well.
- I really recommend using Pappardelle pasta for this recipe. The think, long noodles really make the dish – everyone who’s tried it agrees. That said, if you can’t find it I recommend substituting another hearty noodle shape like Rigatoni.
- Substitute turkey or another kind of low-fat bacon if you like: just make sure to increase the butter or drizzle in some olive oil to make up for that missing fat. You need it to crisp up the brussels sprouts and it’s a major component of the sauce.
Here’s a graphic for your Pinterest board:
Pasta is a favorite if you couldn’t tell by the sheer number of pasta recipes I’ve posted in these short couple of years. I think this Brussels Sprouts and Bacon Pasta is a great new addition to the family. Come back and let me know if you agree!Print
Don’t knock ’em ’til you try them!
- 8 ounces pappardelle pasta
- 4–5 slices bacon, diced into bite-sized pieces
- 1/4 lb Brussels sprouts, shaved thinly
- 4 tbsp unsalted butter
- 1/2 C reserved pasta water, plus more as needed
- 1/4 C parmesan cheese, grated
- 1/1 tsp red pepper flakes
- 1/4 tsp cracked black pepper
- 1/8 tsp salt, to taste
- Heat a large non-stick skillet over medium heat. Add your bacon and saute until cooked through.
- At the same time prepare your pasta according to package directions – making sure to salt the water! Reserve at least a half cup of the pasta water before draining, as listed in the ingredients.
- Right when the bacon begins to crisp up stir in the butter and allow to melt completely.
- Stir in the Brussels sprouts and red pepper flakes, flatten into an even layer and let cook undisturbed for about a minute.
- Stir in your drained pasta, making sure everything is evenly distributed.
- Add your pasta water and parmesan. Add more pasta water if you want a looser “sauce”.
- Taste and add the salt, and adjust the seasonings if needed. When you’re satisfied crack in the black pepper.
- Serve immediately!
FYI: This was a highly requested recipe when I posted it on Instagram a while ago, and it’s been available to my Patreon supporters for over a week! Just one of the bonuses they get. We’re having our first cooking class this week! I’m so excited. ???