Spaghetti with Brussels Sprouts and Bacon

Prep Time:
30 mins
Total Time:
30 mins

A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.


  • 6 ounces thick-cut bacon, cut into ½-inch pieces

  • 1 ¼ pounds brussels sprouts, thinly sliced (8 cups)

  • Kosher salt and freshly ground pepper

  • 3 tablespoons extra-virgin olive oil

  • ¾ pound spaghetti

  • 4 cloves garlic, very thinly sliced

  • ½ cup grated Parmesan, plus more for serving


  1. 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.

  2. 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.

  3. 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.

    Yunhee Kim
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