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Bacon Parmesan Brussels Sprouts Spaghetti
5 from 50 votes

Bacon Parmesan Brussels Sprouts Spaghetti

Bacon Parmesan Brussels Sprouts Spaghetti features thinly sliced Brussels sprouts tossed with crisp, browned bacon and al dente spaghetti, all brought together with grated Parmesan cheese and a touch of garlic powder. The dish balances savory, salty, and slightly spicy notes with the tender-crisp texture of shaved Brussels sprouts, making it a vegetable-forward twist on pasta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 495 kcal
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 495

% 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.