This Bacon and Brussels Sprout Pasta is a rustic yet elegant dish perfect for any night. Crispy bacon and caramelized Brussels sprouts mingle in a silky sauce that clings to every strand. It’s a savory, hearty meal that will make you love your greens.
Nothing beats a great Bacon and Brussels Sprout Pasta. Whether you're a fan of Savory Combo Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Bacon and Brussels Sprout Pasta
- Flavor powerhouse: Crispy bacon and sweet sprouts create an addictive savory-sweet balance.
- Surprisingly simple: One-pan approach means fewer dishes and straightforward cooking.
- Perfect texture: Al dente pasta, crispy bacon, tender sprouts, and silky sauce in every bite.
- Incredibly versatile: Easily adapt with pancetta or smoked paprika for a vegetarian version.
Ingredients & Tools
- 400 g pasta (like fettuccine, linguine, or rigatoni)
- 200 g bacon, chopped into lardons
- 450 g Brussels sprouts, trimmed and halved
- 1 large shallot, finely diced
- 3 cloves garlic, minced
- 75 g grated Parmesan cheese, plus more for serving
- 60 ml heavy cream (or full-fat crème fraîche)
- Juice of 1/2 a lemon
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Tools: A large skillet or Dutch oven, a large pot for boiling pasta, a fine grater for the Parmesan.
Notes: Quality bacon makes a difference—thick-cut, smoky bacon renders beautiful fat for the sauce. Don’t be shy with black pepper.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 68 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the bacon fat. That rendered gold is the flavor foundation of your entire dish. We’ll use it to cook the Brussels sprouts and shallots, infusing them with incredible savory depth.
- How you cut the sprouts matters. If they’re very large, quarter them. For smaller sprouts, simply halving them is perfect. You want them to have enough surface area to get beautifully browned and caramelized.
- Get your pasta water salty. This is your one chance to season the pasta from the inside out. The water should taste like the sea—it might seem like a lot of salt, but most of it goes down the drain.
- Grate your own Parmesan. The pre-grated stuff often contains anti-caking agents that can make your sauce grainy instead of silky. A minute with a microplane is totally worth it for a smoother, more flavorful result.
How to Make Bacon and Brussels Sprout Pasta
Step 1: Start by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, place your chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious fat in the pan.
Step 2: Increase the heat under the skillet to medium-high. Carefully add your halved Brussels sprouts to the hot bacon fat, cut-side down. Let them cook without moving them for about 4-5 minutes, until they get a deep, golden-brown sear. This is where all the nutty, sweet flavor develops, so be patient! Give them a stir and continue to cook for another 3-4 minutes until they’re tender-crisp. Season with a pinch of salt and pepper, then transfer them to the same plate as the bacon.
Step 3: Now, it’s time to build your sauce base. Reduce the heat to medium and add the diced shallot to the skillet. Cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for just 30 more seconds—you’ll notice the amazing aroma, but you don’t want the garlic to burn and turn bitter.
Step 4: By now, your pasta water should be boiling. Cook your pasta according to the package directions until it is al dente. Just before draining, reserve about 240 ml (one cup) of the starchy pasta water—this is liquid gold for your sauce! Drain the pasta and set it aside.
Step 5: Return the skillet with the shallots and garlic to low heat. Pour in the heavy cream and about half of the reserved pasta water, stirring to combine and scrape up any browned bits from the bottom of the pan. Let it simmer gently for a minute until it starts to thicken slightly.
Step 6: Add the drained pasta directly into the skillet. Use tongs to toss everything together, allowing the pasta to drink up the sauce. If the sauce seems too thick, add a little more of the pasta water until it reaches a silky, clinging consistency. The sauce should look glossy and coat the back of a spoon.
Step 7: Turn off the heat. Now, stir in most of the crispy bacon and Brussels sprouts (save a little for garnish!), the grated Parmesan, and a big squeeze of fresh lemon juice. The lemon juice is the secret weapon—it brightens everything up and cuts through the richness. Give it one final, vigorous toss to combine everything evenly.
Step 8: Taste and adjust the seasoning with more salt and a very generous amount of black pepper. Serve immediately in warm bowls, topped with the reserved bacon, sprouts, and an extra sprinkle of Parmesan.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; cream sauces can separate when thawed.
- Reviving: Reheat gently in a skillet with a splash of water or cream to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast to the rich, savory pasta.
- Garlic bread with a twist — Swap regular garlic bread for a version rubbed with a roasted garlic clove and sprinkled with a little rosemary for an herby, aromatic kick.
Drinks
- A crisp Pinot Grigio — Its bright acidity and citrus notes are fantastic at cutting through the fat of the bacon and cream, cleansing your palate between bites.
- A malty amber ale — The caramel notes in the beer will complement the sweetness of the roasted Brussels sprouts beautifully, creating a cozy, autumnal pairing.
Something Sweet
- Lemon sorbet — After a rich meal, a scoop of sharp, refreshing lemon sorbet is the perfect palate-cleanser that feels light and satisfying.
- Dark chocolate espresso truffles — Just one or two of these intense, bittersweet bites provide a sophisticated, decadent finish without being overly heavy.
Top Mistakes to Avoid
- Overcooking the Brussels sprouts. If you boil or steam them to death, they’ll become mushy and sulfurous. The high-heat sear in the bacon fat is key to developing their sweet, nutty character while keeping a pleasant texture.
- Not reserving pasta water. I’ve messed this up before too, and it’s a tragedy. That starchy, salty water is essential for loosening the sauce and helping it emulsify and cling to the pasta. Without it, your sauce can be gloppy or separate.
- Adding the cheese over high heat. If the pan is too hot when you stir in the Parmesan, it can seize up and become stringy or grainy instead of melting into a smooth sauce. Always take the pan off the heat first.
- Skipping the lemon juice. This dish is rich, and that final hit of acidity is not just a suggestion—it’s what balances all the flavors and makes the dish taste complete and not overly heavy.
Expert Tips
- Tip: For extra crispy bacon, start it in a cold pan. This allows the fat to render slowly and evenly, resulting in perfectly crisp meat without any burnt spots.
- Tip: If you want to add a nutty dimension, toast a handful of pine nuts or chopped walnuts in a dry pan and sprinkle them on top just before serving. The crunch is phenomenal.
- Tip: For a deeper, more complex flavor, deglaze the pan with a splash of white wine after cooking the shallots and before adding the cream. Let it reduce by half—it adds a wonderful brightness.
- Tip: To make this ahead, you can cook the bacon and roast the Brussels sprouts a few hours in advance. Simply re-warm them gently in the skillet before you build the sauce and add the pasta.
FAQs
Can I make this Bacon and Brussels Sprout Pasta vegetarian?
Absolutely! The easiest swap is to omit the bacon and start by sautéing the Brussels sprouts in 2 tablespoons of olive oil or butter. To replicate the smoky flavor, add a teaspoon of smoked paprika to the pan when you cook the garlic. You could also use vegetarian bacon bits or sautéed mushrooms for a savory, umami punch.
What’s the best pasta shape to use here?
You want a shape that can cradle the sauce and the little bits of bacon and sprout. Long, ribbon-like pastas like fettuccine or tagliatelle are classic, but short shapes with nooks, like rigatoni, fusilli, or orecchiette, are also fantastic because they trap the ingredients inside. It really comes down to personal texture preference.
My sauce seems too thin. How can I thicken it?
First, let it simmer for another minute or two—the cream will continue to reduce. If it’s still too thin, create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the sauce. Alternatively, adding a bit more grated Parmesan will also help thicken it while adding more flavor.
Can I use frozen Brussels sprouts?
You can, but fresh is highly recommended for the best texture. Frozen sprouts contain more water, so they will steam and soften rather than sear and caramelize. If you must use frozen, thaw them completely and pat them very, very dry with paper towels before adding them to the hot pan.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is in a skillet over low heat with a tiny splash of water, milk, or cream to loosen the sauce back up. The microwave can make the pasta gummy and overcook the sprouts, so the stovetop is your best bet.
Bacon And Brussels Sprout Pasta
Make this easy Bacon and Brussels Sprout Pasta with crispy bacon, caramelized sprouts & silky sauce. Ready in 40 minutes! Get the recipe now.
Ingredients
For the Ingredients
-
400 g pasta (like fettuccine, linguine, or rigatoni)
-
200 g bacon (chopped into lardons)
-
450 g Brussels sprouts (trimmed and halved)
-
1 large shallot (finely diced)
-
3 cloves garlic (minced)
-
75 g grated Parmesan cheese (plus more for serving)
-
60 ml heavy cream (or full-fat crème fraîche)
-
Juice of 1/2 a lemon
-
2 tbsp olive oil
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Start by bringing a large pot of generously salted water to a boil for your pasta. While that's heating up, place your chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious fat in the pan.01
-
Increase the heat under the skillet to medium-high. Carefully add your halved Brussels sprouts to the hot bacon fat, cut-side down. Let them cook without moving them for about 4-5 minutes, until they get a deep, golden-brown sear. This is where all the nutty, sweet flavor develops, so be patient! Give them a stir and continue to cook for another 3-4 minutes until they're tender-crisp. Season with a pinch of salt and pepper, then transfer them to the same plate as the bacon.02
-
Now, it's time to build your sauce base. Reduce the heat to medium and add the diced shallot to the skillet. Cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for just 30 more seconds—you’ll notice the amazing aroma, but you don't want the garlic to burn and turn bitter.03
-
By now, your pasta water should be boiling. Cook your pasta according to the package directions until it is al dente. Just before draining, reserve about 240 ml (one cup) of the starchy pasta water—this is liquid gold for your sauce! Drain the pasta and set it aside.04
-
Return the skillet with the shallots and garlic to low heat. Pour in the heavy cream and about half of the reserved pasta water, stirring to combine and scrape up any browned bits from the bottom of the pan. Let it simmer gently for a minute until it starts to thicken slightly.05
-
Add the drained pasta directly into the skillet. Use tongs to toss everything together, allowing the pasta to drink up the sauce. If the sauce seems too thick, add a little more of the pasta water until it reaches a silky, clinging consistency. The sauce should look glossy and coat the back of a spoon.06
-
Turn off the heat. Now, stir in most of the crispy bacon and Brussels sprouts (save a little for garnish!), the grated Parmesan, and a big squeeze of fresh lemon juice. The lemon juice is the secret weapon—it brightens everything up and cuts through the richness. Give it one final, vigorous toss to combine everything evenly.07
-
Taste and adjust the seasoning with more salt and a very generous amount of black pepper. Serve immediately in warm bowls, topped with the reserved bacon, sprouts, and an extra sprinkle of Parmesan.08
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