I heart brussel sprouts and bacon.

Brussel sprouts and bacon.  Andrea stumbled across this recipe and it quickly become one of our family’s favorite food combinations.  I’ve given this tried and true recipe a shout out before but I wanted to ensure that it’s officially recorded alongside our other family favorites.  And if there wasn’t reason enough to love this recipe {hello, bacon}, it’s so darn simple that you can have dinner ready in a flash.  What more could you ask for?

Pasta with Brussel Sprouts and Bacon

Serves 5-6

Sea salt

One pound penne

3-4 tablespoons extra virgin olive oil, more for drizzling

5 or 6 slices of center cut bacon

3 large rosemary sprigs

1-2 heaping teaspoon of chopped garlic

Generous sprinkling of red pepper flakes

Freshly ground black pepper

1 pound brussel sprouts, thinly sliced

2 teaspoons butter

Fresh squeeze of lemon {2 lemons}

Parmesan cheese


1. Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente.

2. Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the bacon and rosemary, and sauté until the fat on the bacon starts to turn translucent and very lightly brown, about 3 minutes. Add the garlic, red pepper flakes and freshly ground black pepper to taste, and sauté until garlic and bacon turn richly brown, about 3 minutes. Add the brussel sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, sauté for another minute.  {I’ve been skipping this part lately.}

3. Drain penne and add it to pan with brussel sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls, squeeze lemon juice generously over pasta mixture and top with freshly grated parmesan cheese.

Adapted from here and here.


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