Some nights you just need a quick skillet dinner that feels special but doesn’t take forever. This Brussels Sprouts Bacon Pasta has become one of my weeknight heroes. It’s ready in about 25 minutes, all on the stove, and the mix of crispy bacon, golden Brussels sprouts, and creamy pasta hits all the right notes.
Craving more? Don't miss our 44 Easy 30-Minute Weeknight Dinners.
Plus, it’s family-friendly, even picky eaters will sneak in a few sprouts when they’re wrapped up with bacon and cheese.
🛒 Ingredients
- Brussels sprouts – Thinly sliced so they cook fast and get those golden edges. If you’re not a fan, shredded kale or spinach works too.
- Bacon – Crispy and smoky, but you can swap for pancetta or even turkey bacon if you want it lighter.
- Sun-dried tomatoes – They bring tangy, savory flavor. I love using the oil-packed kind because the oil doubles as a finishing drizzle.
- Parmesan cheese – Freshly grated is the way to go. It melts into the pasta and makes it creamy without any heavy cream.
- Toasted pine nuts – Totally optional, but they add the best crunchy finish. Walnuts or almonds are great substitutes.
- If you like more pasta recipes, try panko chicken carbonara and shrimp pasta, cacio e pepe, or ground beef pasta next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Brussels Sprouts Pasta
- Boil the pasta: Cook spaghetti in salted boiling water until al dente. Save about a cup of pasta water before draining.
- Crisp the bacon: Cook strips in a big skillet until crunchy. Set aside on a paper towel and crumble once cooled.
- Cook the Brussels sprouts: Toss them into the same skillet with the bacon grease. Sauté until golden and softened, about 6-8 minutes.
- Add sun-dried tomatoes: Stir them in and season with salt and pepper.
- Toss it together: Add the pasta, parmesan, and some reserved pasta water. Toss until creamy and glossy.
- Finish and serve: Top with crumbled bacon, pine nuts, extra parmesan, and a drizzle of that sun-dried tomato oil.
Rita's Tip
Always save some pasta water, it’s the secret to getting that silky restaurant-style sauce at home.
📋 Tips
- Slice the Brussels sprouts thin so they cook fast and caramelize.
- Don’t toss the bacon grease, it’s liquid gold for flavor.
- Whole wheat or regular pasta both work, just cook to al dente.
- Toast the pine nuts in a dry pan for extra crunch.
- A sprinkle of red pepper flakes adds a nice little kick.
- Parmesan is classic, but pecorino brings a saltier punch.
- Want it vegetarian? Skip the bacon and cook the sprouts in olive oil.
- Don’t let the pasta sit too long after draining, it’s best tossed in right away while hot.
🍱 Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- 🔥To Reheat. Warm gently on the stove with a splash of water or extra oil to loosen the sauce.
What To Serve With Brussels Sprout Pasta
- Tomato Avocado Salad
- Lemon Orzo Salad (With the Best Lemon Dressing)
- Marinated Cucumber and Onion Salad
FAQ
Yes, cook the Brussels sprouts in olive oil instead of bacon grease for a vegetarian version, you'll just miss some of that smoky flavor.
Fresh sprouts give the best caramelized edges, frozen ones work but release more water and won't get quite as golden.
Toasted walnuts or almonds both work well and add the same crunchy finish if you don't have pine nuts on hand.
Fun Variations to Try
- Extra Cheesy - stir in a little extra Parmesan or a handful of mozzarella for a creamier finish.
- Chicken Addition - add sliced grilled chicken for a heartier one-pan dinner.
- Spicy Version - sprinkle in red pepper flakes for a little heat against the smoky bacon.
More Similar Recipes You'll Like
- Spicy Vodka Pasta
- Cheesy Ground Beef Taco Pasta
- Easy Vegetarian Pesto Pasta
- Creamy Chicken Fajita Pasta
📖Recipe
Brussels Sprouts Bacon Pasta
Ingredients
- ½ pound spaghetti, or linguine, I like to use whole wheat
- 1 pound brussels sprouts, trimmed and thinly sliced
- 4-5 slices of bacon
- ⅓ cup sundried tomatoes, sliced
- ½ cup parmesan cheese, freshly grated + more for serving
- salt & pepper
- ⅓ cup pine nuts, toasted
- oil from sun dried tomatoes, for serving
Instructions
- Boil your pasta: Bring a big pot of water to a boil. Once boiling, salt the water generously and cook the pasta until just al dente. Don’t forget to save about a cup of the pasta water before draining.½ pound spaghetti
- Crisp the bacon: While the pasta cooks, sauté your bacon in a large skillet over medium-high heat until nice and crispy. Set aside on a paper towel and crumble once cooled.4-5 slices of bacon
- Cook the Brussels sprouts: In the same skillet (don’t clean it!), add the sliced Brussels right into that bacon grease. Sauté for about 6–8 minutes until softened and golden.1 pound brussels sprouts
- Add sun-dried tomatoes: Toss them in with the Brussels and sauté another minute or two. Season with salt and pepper.salt & pepper, ⅓ cup sundried tomatoes
- Toss it all together: Add your drained pasta to the skillet, along with the parmesan and a splash of the reserved pasta water. Toss everything until creamy and well combined. Use more pasta water if it looks dry.½ cup parmesan cheese
- Finish and serve: Top with crumbled bacon, toasted pine nuts, more parmesan, and a drizzle of sun-dried tomato oil. Serve right away!⅓ cup pine nuts, oil from sun dried tomatoes
Nutrition
Before You Go
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