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brussel sprouts and bacon pasta

Brussels Sprouts and Bacon Pasta

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5 from 1 review

  • Author: María
  • Total Time: 20 minutes
  • Yield: 6 1x


Don’t knock ’em ’til you try them!


Units Scale
  • 8 ounces pappardelle pasta
  • 45 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


  1. Heat a large non-stick skillet over medium heat. Add your bacon and saute until cooked through.
  2. 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.
  3. Right when the bacon begins to crisp up stir in the butter and allow to melt completely.
  4. Stir in the Brussels sprouts and red pepper flakes, flatten into an even layer and let cook undisturbed for about a minute.
  5. Stir in your drained pasta, making sure everything is evenly distributed.
  6. Add your pasta water and parmesan. Add more pasta water if you want a looser “sauce”.
  7. Taste and add the salt, and adjust the seasonings if needed. When you’re satisfied crack in the black pepper.
  8. Serve immediately!
  • Prep Time: 5
  • Cook Time: 15
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