Cheesy Brussels Sprouts and Turkey Bacon Pasta

“I don't know why I love brussels sprouts, but I do. I always challenge myself to find new ways to cook it. And I planted brussels sprouts seeds in my mini garden for the first time...I can't wait to see if they actually grow!”
1hr 10mins

Ingredients Nutrition


  1. Season the bacon liberally with black pepper. I love Turkey Bacon but it needs the extra kick of pepper.
  2. Heat a large skillet over medium heat. Add bacon, and cook until crisp (about 6-8 minutes). Watch the bacon and turn frequently. I find that Turkey bacon burns much easier than regular as it has less fat.
  3. Once the bacon is finished cooking, remove bacon from the pan with a slotted spoon and drain on paper towels. Add enough olive oil to the skillet to total about 2 Tablespoons. Add garlic, shallots, and sprouts. Season with salt and pepper.
  4. Cook for about 3 minutes, or until the sprouts begin to brown. Add the stock. Season again with salt and pepper. Cook about 10-12 minutes or until most of the liquid has been absorbed.
  5. In the meanwhile, bring a large pot of water to a boil, add salt, and cook the pasta according to the manufacturer's directions. Be careful not to over cook.
  6. Drain but reserve about 1/2 cup of the cooking water. Return pasta to the pot. Stir in brussels sprouts mixture, cooking liquid, cheese, sage, and bacon. Drizzle with a bit of olive oil. Stir until well combined.
  7. Serve along side your favorite main dish or as a main dish on its own.

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