Bacon Parmesan Brussels Sprouts Spaghetti
User Reviews
5
Bacon Parmesan Brussels Sprouts Spaghetti
Description
This recipe starts by shredding Brussels sprouts into thin slices, either by food processor or knife. Bacon slices are cooked over medium heat until golden crisp and then chopped. In a hot pan with oil, the shredded sprouts are sautéed with salt and pepper until tender and lightly browned, preserving some texture.
Cooked spaghetti is combined with the sprouts and bacon, while Parmesan cheese and reserved pasta water help create a cohesive, lightly sauced dish. Garlic powder and optional red pepper flakes add flavor depth and gentle spice.
The dish suits as a main or side with its blend of smoky, salty bacon, slightly sweet and textured sprouts, and umami cheese. This recipe can be prepared with gluten-free or whole grain pasta variations.
Leftovers store well in an airtight container in the refrigerator for 3-5 days and reheat successfully in the microwave. The sprouts can be prepped a few days ahead to save time before cooking.
Ingredients
- 1 pound Brussels sprouts ends trimmed and outer yellow leaves removed
- 1 tablespoon olive oil or avocado oil
- 8 ounces Bacon or sub turkey bacon
- 10 ounces spaghetti gluten free or whole grain pasta optional
- 2/3 cup Parmesan Cheese grated
- 1/3 cup water reserved pasta water
- ¼ teaspoon garlic powder
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- red pepper flakes if desired
Instructions
- First, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Set aside. You can prep the brussels up to 2-3 days ahead of time, if you’d like.
- Next, add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium to medium low heat. Once bacon is done cooking, you can set aside to cool, blot with a paper towel to absorb excess grease and then chop into bite-sized pieces.
- Add oil to a large pan or skillet and place over medium-high heat. Add in shredded brussels sprouts, season with salt and pepper and cook for a few minutes, stirring frequently until tender and slightly golden brown. Remove from heat once done.
- While the brussels cook, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir in the pasta and cook until al dente. Once pasta is done cooking, reserve ⅓ cup of pasta water and set aside, then drain pasta in a colander and transfer pasta back to the pot.
- Immediately stir in the parmesan cheese, reserved pasta water, garlic powder, shredded brussels, chopped bacon, and salt and pepper, to taste. Garnish with red pepper flakes, if desired and serve immediately.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3-5 days.
- Reheat leftovers in a microwave-safe dish for convenience.
- Prep shredded Brussels sprouts up to 2-3 days ahead to save time on cooking day.
- See full post for additional tips and ways to customize the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 495cal | 25% |
| Carbohydrates | 63.4g | 21% |
| Protein | 27.1g | 54% |
| Fat | 16.7g | 26% |
| Saturated Fat | 6g | 30% |
| Fiber | 6.8g | 27% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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