Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible pasta dish.
It is a toss up for me on what are my favorite flavors to accompany Brussels sprouts. I waver between salty bacon and the sweetness of balsamic honey glaze.
There is something amazing about the combination of Brussels sprouts and pork. Just a few strips of bacon are all it takes to give a smoky bacon-rich flavor to this creamy sauce.
I usually serve this as a one-dish meal, but it is also lovely with a side salad or some warm bread.
Pasta with Brussels Sprouts and Bacon
- bow tie pasta
- Brussels sprouts
- heavy cream
- kosher salt
- freshly ground black pepper
- shredded Asiago or Parmesan cheese
Pasta with Brussels Sprouts
This recipe is one of my favorites from The Weeknight Dinner Cookbook. Everyone who has tried it has had rave reviews of this creamy pasta with Brussels sprouts.
Not a fan of Brussels sprouts? Feel free to substitute fresh Asparagus, cut into 2-inch pieces, or skip the vegetables altogether.
If you prefer your bacon extra crispy, you can cook it all the way to crispy and then remove it from the pan before cooking the Brussels sprouts.
Best way to cook Brussels Sprouts
Brussels sprouts are one of those vegetables that as an adult I have come to love and appreciate. I grew up thinking that they were gross as they just seemed like green mush on a plate.
Today I think they are amazing and I have experimented to perfect how to make them delicious and not mushy. Here is one rule though, lets just avoid the microwave, agree?
Brussels sprouts with bacon, sliced almonds, and roasted garlic is a side dish dream. A drizzle of red wine vinegar brings all of the flavors together in this easy recipe.
Crispy, savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.
There are so many great ways to cook Brussels sprouts! Once you’ve mastered sauteeing, you may want to try roasting them. Don’t be afraid to pop them in the air fryer, you won’t stop at eating just one.
Bow Tie Pasta with Bacon and Brussels Sprouts
- 8 ounces bow tie pasta
- 1 pound Brussels sprouts ends trimmed and halved
- 6 strips bacon about ⅓ pound, cut into ½-inch wide strips
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ounces shredded Asiago or Parmesan cheese OPTIONAL
- Bring a large pot of water to a boil. While the water is heating, prep the Brussels sprouts and the bacon. Cook the pasta, until it is tender and still a bit firm, about 12 minutes.
- While the pasta is cooking, warm a large skillet over medium-high heat. Add the bacon and let it cook for 2 minutes before adding the Brussels sprouts. Cook, stirring occasionally, for about 8-10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate. Drain the grease, leaving a teaspoon or so of grease in the skillet.
- Place the skillet back over medium-high heat. Scoop ½ cup of pasta water out of the boiling pasta pot and carefully pour it into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
- Add the cream, salt, and pepper to the skillet and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly. If the pasta hasn’t finished cooking yet, move the sauce off the heat until the pasta finishes.
- Drain the pasta well and add it to the skillet with the sauce. Stir to coat well. Add the Brussels and bacon to the skillet with the pasta and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving, if desired.