Brussels Sprouts and Bacon Pasta
This Brussels Sprouts and Bacon Pasta is a quick, hearty weeknight dinner that brings together crispy thick-cut bacon, deeply caramelized Brussels sprouts, and tender rigatoni in a savory garlic and Parmesan pan sauce. Built entirely in one skillet using the rendered bacon fat as the cooking base, every component works together to create layers of smoky, nutty, and savory flavor — all on the table in just 35 minutes.
Equipment
- Large cast iron skillet or heavy-bottomed pan 12-inch recommended
- Large pot For boiling pasta
- Colander For draining pasta
- Cutting board
- Chef's knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or box grater For grating Parmesan
- Tongs
- Ladle or liquid measuring cup For scooping pasta water
Ingredients
- 12 oz rigatoni pasta 340g; penne, fusilli, or spaghetti also work
- 6 oz thick-cut bacon 170g; cut into 1-inch pieces
- 1 lb fresh Brussels sprouts 450g; trimmed and halved lengthwise
- 4 garlic cloves minced
- 1/4 tsp red pepper flakes optional, for heat
- 1/2 cup reserved pasta water 120ml; save before draining pasta
- 2 tbsp extra virgin olive oil 30ml
- 1/2 cup Parmesan cheese freshly grated; about 50g; plus more for serving
- salt to taste
- freshly ground black pepper to taste
For Garnish
- fresh lemon juice from half a lemon; optional but highly recommended
- fresh parsley roughly chopped
Instructions
- Rinse and thoroughly dry the Brussels sprouts, then trim the ends, remove any damaged outer leaves, and halve each one lengthwise through the stem. Cut the bacon into 1-inch pieces and mince the garlic.
- Bring a large pot of generously salted water to a boil and cook the rigatoni until just al dente (1-2 minutes shy of package directions). Before draining, scoop out at least 1 cup of starchy pasta water and set aside, then drain the pasta without rinsing.
- In a large skillet over medium heat, cook the bacon pieces for 5-7 minutes, stirring occasionally, until crispy and golden. Transfer the bacon to a paper towel-lined plate and leave all the rendered fat in the skillet.
- Increase the heat to medium-high, add the Brussels sprouts cut side down in a single layer, and cook undisturbed for 4-5 minutes until deeply golden. Add the olive oil if the pan looks dry, season with salt and pepper, flip, and cook another 3-4 minutes until tender.
- Reduce the heat to medium-low and push the Brussels sprouts to the edges of the pan. Add the minced garlic (and red pepper flakes if using) to the center of the skillet and cook, stirring constantly, for 30-60 seconds until fragrant and light golden.
- Add the drained pasta and reserved bacon to the skillet, then toss with 1/4 cup pasta water. Sprinkle in the Parmesan and toss vigorously, adding more pasta water a splash at a time until you have a silky sauce. Finish with lemon juice, adjust seasoning, and top with parsley and extra Parmesan before serving.
Notes
- Dry your Brussels sprouts thoroughly before cooking — any surface moisture will cause steaming instead of caramelization.
- Don't crowd the pan. If your skillet is smaller than 12 inches, sear the Brussels sprouts in two batches for the best browning.
- Always save pasta water before draining — the starch in it is what makes the sauce silky and helps it cling to the pasta.
- Use freshly grated Parmesan only. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Pull the pasta out early. Cooking it 1-2 minutes shy of done is intentional — it finishes in the skillet and absorbs the sauce.
- Don't skip the lemon juice. Even a small squeeze at the end brightens the entire dish and balances the richness of the bacon.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth over medium heat.
- Freezing is not recommended — the pasta texture becomes mushy and the Brussels sprouts lose their texture after thawing.
- Vegetarian option: Omit the bacon and use 3 tablespoons of olive oil plus 1 teaspoon of smoked paprika to replicate the smoky depth.
- Variations: Stir in sun-dried tomatoes or toasted walnuts for extra texture, or swap the bacon for diced pancetta for a more Italian-leaning flavor.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 58gProtein: 22gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 580mgPotassium: 620mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 18mg
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