Best Pasta With Brussels Sprouts And Bacon Recipes

Bacon and Brussels Sprouts with Bowtie Pasta image

Provided by Barb

Time 30m

Number Of Ingredients 7

6 strips bacon (cut in 1/2-inch-wide strips, about 1/3 lb)
1 lb Brussels sprouts (ends trimmed and halved)
8 oz bow-tie pasta
1/2 cup cream (or half-and-half)
3/4 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup shredded Asiago or Parmesan cheese (optional)

Steps:

Bring a large pot of water to a boil. While the water is heating, prep the bacon and Brussels sprouts. Cook the pasta until it is tender but 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, then add the Brussels sprouts. Cook, stirring occasionally, for 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 1/2 cup of pasta water out of the boiling pasta pot and carefully pour into the hot skillet. Use a flat spatula to scrape up the brown bits and deglaze the pan. Add the cream, salt and pepper to the skillet and stir to combine. Lower the heat to medium and let the sauce 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 pasta well and add it to the skillet with the sauce, stirring to coat well. Add the Brussels sprouts and bacon to the skillet with pasta and stir to combine. Taste and adjust salt, if needed. Sprinkle with cheese before serving, if desired. Enjoy!

Nutrition Facts : ServingSize 1 grams

Penne With Brussels Sprouts and Crisp Bacon image

Provided by quotFoodThe Way To

Categories Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces penne pasta, uncooked
3 cups Brussels sprouts, trimmed and halved
1/4 teaspoon salt
2 slices bacon
1 cup milk
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
3/4 cup parmigiano-reggiano cheese, grated and divided
1/4 teaspoon black pepper, freshly ground
1 tablespoon pine nuts, toasted and chopped (optional)

Steps:

Cook pasta according to package directions; drain well.
Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
Stir in cooked pasta; cover mixture and keep warm.
Combine milk, flour, and broth, stirring well with a whisk.
Melt butter in a medium saucepan over medium heat.
Gradually add milk mixture; stirring constantly with a whisk until well blended.
Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
Pour sauce over pasta mixture, tossing to coat.
Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.

Nutrition Facts : Calories 340.2, Fat 9.4, SaturatedFat 4.1, Cholesterol 18, Sodium 582, Carbohydrate 52.5, Fiber 7.4, Sugar 0.9, Protein 12.9

Brussels Sprouts Pasta With Bacon and Vinegar image

Provided by Dawn Perry

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
8 thin slices of bacon
8 ounces cavatappi or other short pasta
1 pound brussels sprouts, trimmed, halved and outer leaves separated
2 shallots, thinly sliced
1 tablespoon olive oil (optional)
1/4 cup cider vinegar or red wine vinegar
2 tablespoons whole-grain or Dijon mustard
Shaved Parmesan, for serving

Steps:

Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
Drop pasta into the boiling water and cook according to package instructions until al dente.
Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.

Spaghetti with Brussels Sprouts and Bacon image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

6 ounces thick-cut bacon, cut into 1/2-inch pieces
1 1/4 pounds brussels sprouts, thinly sliced (8 cups)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3/4 pound spaghetti
4 cloves garlic, very thinly sliced
1/2 cup grated Parmesan, plus more for serving

Steps:

Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet.
Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 1/4 cups pasta water.
Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese.