Dishing Up the Dirt

Spaghetti with Brussels Sprouts & Bacon

It’s been cold, wet and dreary here at the farm for the past few days and this easy dinner is perfect for a stormy night. This is a great clean out the fridge kind of meal and didn’t require a trip to the store (I hope you find yourself in the same boat.) For as simple as this dish is it packs a lot of flavor. The brussels sprouts are fried in the reserved bacon fat and become slightly crisp and oh so good! The parmesan cheese melts into the hot pasta and the crispy bacon takes this to a whole new level. This is a budget friendly meal that just so happens to feel indulgent which is my favorite kind of dinner. Paired with a glass of your favorite house wine and a good dinner date and you’re guaranteed a cozy night at home. Also–for my veggie friends out there you can substitute the bacon with these smoky coconut flakes (they’re legit!)

Cheers from a stormy Tumbleweed Farm.

Spaghetti with Brussels Sprouts & Bacon

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 4

  • 5-6 slices of thick cut bacon, cut into 1/2 inch pieces
  • 1 pound brussels sprouts, trimmed and sliced in half
  • 1/4 cup dry white wine (can substitute with chicken or veggie broth)
  • 1 pound spaghetti noodles
  • 3 tablespoons olive oil (divided)
  • 5 cloves of garlic, minced
  • 1/2 cup freshly grated parmesan cheese
  • pinch of crushed red pepper flakes
  • minced parsley for serving

Preparation

  1. Cook the bacon in a large heavy bottom skillet over medium high heat until browned on all sides. Transfer to a paper-towel lined plate to drain. Pour out half of the reserved bacon fat (leaving about 1 1/2 tablespoons in the pan) and add the brussels sprouts. Cook the sprouts for about 5 minutes, stirring occasionally, until they begin to take on some color. Add the white wine and bring to a boil. Reduce the heat to low and continue to cook until the liquid has evaporated and the sprouts are a deep golden brown and slightly crisp. Remove from the heat and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente. Drain, reserving about 1 cup of the cooking liquid.
  3. Heat 1 1/2 tablespoons of olive oil in the same skillet you cooked the bacon/sprouts in over medium heat. Add the garlic and cook, stirring often, until golden brown and fragrant, about 5 minutes.
  4. Add the pasta to the pan with the garlic and 1 cup of reserved cooking liquid, toss well. Sprinkle in the cheese, bacon, brussels sprouts, crushed red pepper flakes and minced parsley. Drizzle with the remaining olive oil and serve warm.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary


Leave a Reply

5 thoughts on “Spaghetti with Brussels Sprouts & Bacon

  1. Sarah | Well and Full says:

    This spaghetti looks AMAZING. I love sautéed brussels sprouts with pasta.. the flavor plus the carb-y texture of the pasta is a match made in heaven! 😀

  2. Becky says:

    This sounded so good we made it tonight. Fed it to a bunch of hungry teenagers and everyone loved it. I know this will be a keeper in our house. Thanks!

  3. Jennie Durren says:

    This looks so comforting and delicious. Of course the weather here is bizarrely warm (thanks, global warming) but I’m sure we’ll have another chilly day – and I’m queueing this up for when we do!

  4. Danielle says:

    Made this tonight for my boyfriend and I. He said it was the “best brussel sprouts he’s ever had”. Thanks so much for the great recipe! Can’t wait to try more!

  5. Jan says:

    I made this tonight but added baby portabella mushrooms. My family loved it.

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