This delicious pasta dish combines the savory flavor of Italian bacon with the nutritious crunch of Brussels sprouts. With the addition of a fried egg (or two) for a delicious creaminess, it is a tasty and satisfying meal.

There is something I love about Brussels sprouts and pasta together in the Fall. Adding seasonal vegetables to pasta is a very traditional Italian way of cooking because it is using seasonal ingredients.

This meal I cook often in the Fall and Winter months and with a fried egg on top it is so delicious. The yolk runs into the pasta when you poke it and it reminds me of a carbonara!

This pasta is so easy to make and if you love Brussels sprouts, I know you will love this.

Ingredients Needed

Ingredients for making pasta with Brussels sprouts, bacon and egg.

Brussels sprouts: Whole Brussels sprouts cleaned then sliced thin. If you are short on time, go ahead and buy a bag of shredded Brussels sprouts.
Pasta: Spaghetti or any pasta shape will work fine.
Pancetta (or bacon): You can find this either near or at the deli area of your grocery store. Some stores sell the pancetta already cubed in a package. You can also order a thick slice of pancetta (about ½ inch thick) from the deli counter and dice it up yourself or use bacon.
Eggs: Now you can leave this out entirely and the pasta will still be delicious but I do love the addition. I fry up the eggs on the side and add them to the pasta before serving. Some people in my family like one egg some two.
Olive oil: Extra virgin olive oil works the best.
Lemon: The acid brightens up the flavors. If you do not have lemon you can substitute balsamic vinegar or sherry vinegar to achieve the same result.
Crushed red pepper flakes.
Kosher salt or sea salt

How To Make Pasta With Bacon And Brussels Sprouts

Prepare Brussels sprouts: Clean and thinly slice the Brussels sprouts.
Saute bacon and Brussels sprouts: In a large pan over medium heat, cook the bacon until crispy then set aside and cook the Brussels sprouts until golden brown and slightly charred.
Cook Pasta: Cook the pasta until al dente then drain making sure to save one cup of pasta water.
Assemble: Toss the Brussels sprout, bacon and a little pasta water and cook on low heat for a couple of minutes.
Fry up the eggs: Find out how many want eggs on top of the pasta and how many. Choose the right sized frying pan to hold the eggs then cook them in olive oil unntil the edges are crisp and the egg whites are cooked through.

Tips

How to get nice and crisp Brussels sprouts? The delicious flavor you get in this pasta comes from searing the Brussels sprouts in a hot pan. Try to give them time without flipping or stirring them to get nice and caramelized.
Cutting the Brussels sprouts for even cooking: Making sure the Brussels sprouts are all the same size will ensure there are no undercooked veggies and everything cooks evenly.

Pasta With Bacon Brussels sprouts and egg in bowls.

Storing

To store leftovers, go ahead and allow the pasta to cool then store it in a container with a tight fitting lid. Refrigerate for up to 3 days.

I do not recommend freezing cooked pasta.

More Delicious Pasta Recipes!

Pasta With Bacon, Brussels Sprouts And Egg

Melissa

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, entertaining, Main Course, pasta

Cuisine Italian

Servings servings

Calories 481 kcal

Ingredients

1 lb Spaghetti
1 pint Brussels sprouts cleaned, stems removed then sliced thinly
4 ounces pancetta or bacon diced
1 lemon
4 tablespoon extra virgin olive oil
1 teaspoon kosher salt plus more to taste and for pasta water
¼ teaspoon red pepper flakes
large eggs one to two per person

Instructions

Bring a large pot of water to a boil for your pasta.
In a large heavy bottom sauté pan, heat your olive oil on medium heat then add your Brussels sprouts to the pan making sure they are not overlapping and that they are all touching the pan.
4 tablespoon extra virgin olive oil, 1 pint Brussels sprouts
Cook them without touching them for about 4 minutes. You will hear some pops and discussion coming from the pan and that is ok!
After 4 minutes toss them around with a spatula and you should start to see the nice browning happening. Press them all back down in the pan after tossing so they do not overlap and Cook for another couple minutes.
Once the Brussels sprouts are nice and browned, remove them from the pan and place on to a plate and set aside.
Add 1 tablespoon of olive oil into your pan that you were just using.
Add your pancetta and red pepper flakes and cook until crisp, stirring often. About 5 minutes.
4 ounces pancetta, ¼ teaspoon red pepper flakes
Once pancetta is crisp, add your Brussels sprouts back into the pan with the pancetta and add your salt and the juice of your lemon and toss then reduce heat to low.
1 lemon, 1 teaspoon kosher salt
Once the pasta water is boiling add a good pinch of salt and your pasta.
1 lb Spaghetti
Cook according to the manufacturers instructions for al dente.
Once pasta is cooked, scoop out a mug full of pasta water and set aside and then drain your pasta.
Add your pasta to the Brussels sprouts mixture and toss.
Add half of your pasta water to the pasta and Brussels sprouts and mix well.
Cook the pasta with the Brussels sprouts for 2 minutes, tossing the pasta while it cooks. If it looks dry, add a little more pasta water and toss together.
In a medium pan over medium, heat a little olive oil.
Crack your eggs into the pan carefully then fry them for about 3-4 minutes or until the edges are browned and the whites of the eggs fully cooked.
large eggs
Plate the pasta into individual bowls and top with the fried egg.

Nutrition

Calories: 481kcalCarbohydrates: 65gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 12mgSodium: 539mgPotassium: 539mgFiber: 6gSugar: 4gVitamin A: 630IUVitamin C: 77mgCalcium: 55mgIron: 2mg

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