Creamy Bacon and Brussels Sprouts Parmesan Pasta

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 oz (340 g) short pasta (rigatoni, penne, or orecchiette)
• 8 oz (225 g) thick-cut bacon, diced
• 1 lb (450 g) Brussels sprouts, trimmed and halved or quartered
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced (optional)
• 1 cup (240 ml) heavy cream
• 1 cup (100 g) finely grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 1/2–3/4 cup (120–180 ml) reserved pasta cooking water
• 2 tbsp chopped fresh parsley (for garnish)

Do This

• 1. Boil pasta in well-salted water until al dente; reserve 3/4 cup cooking water, then drain.
• 2. In a large skillet, cook diced bacon over medium heat until crispy; remove bacon and leave 2–3 tbsp fat.
• 3. Sear Brussels sprouts (cut side down) in bacon fat until browned and tender; add onion, then garlic and red pepper flakes.
• 4. Pour in heavy cream and 1/2 cup pasta water; simmer 2–3 minutes until slightly thickened.
• 5. Add drained pasta, butter, and most of the Parmesan; toss over low heat, loosening with extra pasta water as needed.
• 6. Stir in crispy bacon and parsley; season with salt and plenty of black pepper.
• 7. Serve hot, topped with remaining Parmesan and extra bacon if desired.

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Why You’ll Love This Recipe

• Creamy, cheesy sauce that clings to every piece of pasta without feeling heavy.
• Smoky, crispy bacon and caramelized Brussels sprouts make this a full, comforting meal in one pan.
• Ready in about 40 minutes with simple, everyday ingredients.
• Easy to adapt: swap pasta shapes, adjust richness, or tweak the spice to your taste.

Grocery List

• Produce: Brussels sprouts, garlic, yellow onion (optional), fresh parsley, lemon (optional)
• Dairy: Heavy cream, Parmesan cheese, unsalted butter
• Pantry: Short pasta, thick-cut bacon, kosher salt, fine sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

Pasta

• 12 oz (340 g) short pasta, such as rigatoni, penne, or orecchiette
• 1 tbsp kosher salt (for seasoning the pasta water)

Bacon and Brussels Sprouts

• 8 oz (225 g) thick-cut bacon, cut into 1/2 inch pieces
• 1 lb (450 g) Brussels sprouts, trimmed and halved (or quartered if large)
• 1 small yellow onion, thinly sliced (about 1/2 cup; optional but recommended)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional, for gentle heat)

Creamy Sauce and Finishing

• 1 cup (240 ml) heavy cream
• 1 cup (100 g) finely grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter
• 1/2–3/4 cup (120–180 ml) reserved pasta cooking water, as needed
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/4 tsp fine sea salt, plus more as needed (bacon and Parmesan are salty, so taste first)
• 1 tsp fresh lemon juice (optional, for brightness)
• 2 tbsp fresh parsley, finely chopped, for garnish

Step-by-Step Instructions

Step 1: Prep your ingredients

Trim the stem ends from the Brussels sprouts, remove any wilted outer leaves, and slice them in half from top to bottom. If the sprouts are very large, cut them into quarters so they cook evenly. Thinly slice the onion if using, mince the garlic, chop the parsley, and dice the bacon into 1/2 inch pieces. Grate the Parmesan finely so it melts smoothly into the sauce. Having everything prepped before you start cooking makes this dish come together quickly and calmly.

Step 2: Cook the pasta

Bring a large pot of water to a rolling boil (about 212°F / 100°C). Add 1 tbsp kosher salt, then stir in the pasta. Cook according to the package directions until just al dente (usually 9–11 minutes for short pasta). Before draining, carefully scoop out at least 3/4 cup (180 ml) of the starchy cooking water and set it aside. Drain the pasta but do not rinse it. The pasta will finish cooking briefly in the sauce, so keep it nearby.

Step 3: Crisp the bacon

While the pasta cooks, place a large, deep skillet or sauté pan over medium heat. Add the diced bacon in an even layer. Cook, stirring occasionally, for 7–9 minutes, until the fat has rendered and the bacon pieces are golden and crisp. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 2–3 tbsp of bacon fat in the skillet and carefully pour off any excess. This flavorful fat will be the base for cooking the Brussels sprouts and aromatics.

Step 4: Sear the Brussels sprouts and aromatics

With the skillet still over medium to medium-high heat, add the Brussels sprouts, placing as many as possible cut side down in a single layer. Let them cook undisturbed for 3–4 minutes so they develop a deep golden-brown sear. Stir and continue cooking for another 3–4 minutes, until they are crisp-tender. Add the sliced onion (if using) and cook for 2–3 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the minced garlic and red pepper flakes and cook for 30–60 seconds, just until fragrant. Avoid browning the garlic, which can turn bitter.

Step 5: Build the creamy sauce

Reduce the heat to medium-low. Pour in the heavy cream and 1/2 cup (120 ml) of the reserved pasta cooking water. Stir well, scraping up any browned bits from the bottom of the pan. Let the mixture come to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until slightly thickened but still loose. Season with 1/4 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If using, add the lemon juice now to brighten the flavors. Taste the sauce; remember that the Parmesan and bacon will add additional saltiness later.

Step 6: Toss the pasta with the sauce and cheese

Add the drained pasta directly into the skillet with the creamy Brussels sprouts mixture. Add the butter and about three-quarters of the grated Parmesan. Toss everything together over low heat for 2–3 minutes, until the pasta is well coated and the cheese has melted into a silky sauce. If the sauce seems too thick or sticky, add more reserved pasta water a splash at a time, tossing between additions, until it reaches a smooth, creamy consistency that clings to the pasta but still gently pools at the bottom of the pan.

Step 7: Finish with bacon, garnish, and serve

Fold the crispy bacon back into the pasta, reserving a small handful for topping if you like. Taste and adjust the seasoning with more salt and black pepper as needed. Remove from the heat and sprinkle with the remaining Parmesan and chopped parsley. Serve immediately in warm bowls, topped with any reserved bacon and an extra grind of black pepper. This dish is at its best hot from the pan, when the sauce is velvety and the bacon is still crisp.

Pro Tips

• Do not skip the pasta water: The starchy water is the secret to a glossy, restaurant-style sauce that clings to the pasta without splitting.
• Get good color on the Brussels sprouts: Let them sear undisturbed at first. Deep browning means more flavor and a nice contrast to the creamy sauce.
• Grate Parmesan finely: Use a microplane or fine grater so the cheese melts smoothly and does not clump in the sauce.
• Control the heat: Once the cream and cheese are in, keep the heat low to avoid curdling or breaking the sauce.
• Salt at the end: Bacon and Parmesan are naturally salty, so always taste before adding extra salt to the finished dish.

Variations

• Chicken and bacon version: Add 8 oz (225 g) bite-size pieces of boneless, skinless chicken thigh or breast. Brown the chicken in the bacon fat after removing the bacon, then proceed with the Brussels sprouts.
• Vegetarian twist: Omit the bacon and sauté 8 oz (225 g) sliced mushrooms in 2 tbsp olive oil until deeply browned. Add a pinch of smoked paprika for a hint of smokiness.
• Lighter cream sauce: Use 1/2 cup (120 ml) heavy cream plus 1/2 cup (120 ml) whole milk, and increase the pasta water slightly to keep the sauce silky.

Storage & Make-Ahead

Leftover creamy bacon and Brussels sprouts pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a skillet over low heat with a splash of water, milk, or cream. Stir gently until warmed through and the sauce loosens again. You can also reheat in the microwave in short intervals, stirring between bursts, and adding a teaspoon of liquid if needed to restore creaminess. This dish does not freeze well because the cream sauce can separate when thawed. For meal prep, you can trim and cut the Brussels sprouts, dice the bacon, and grate the Parmesan up to 2 days in advance and keep them refrigerated separately; this will make the final cooking much faster on a busy night.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 850 calories, 34 g protein, 60 g carbohydrates, 50 g fat, 23 g saturated fat, 3–4 g fiber, and 1,100–1,300 mg sodium (will vary based on salt level, bacon brand, and exact cheeses used). These numbers are estimates and should be used as a general guide rather than exact medical data.