Roasted Brussels Sprouts Bacon Pasta Recipe

My Kitchen Secret

I used to turn my nose up at Brussels sprouts. I thought they were just little bitter cabbages. Then I learned to roast them. It changes everything. The heat makes them sweet and crispy.

That is the secret to this whole dish. Roasting brings out their best side. It makes them want to play with the salty bacon and creamy pasta. Doesn’t that sound like a good team?

A Little Story for You

My grandson visited last fall. He saw the sprouts on the counter and made a face. I told him to just wait. He tried one right from the baking sheet. His eyes got wide. He asked for more!

I still laugh at that. It just goes to show you. Sometimes the foods we think we hate just need a little love. And maybe some bacon. What is a food you changed your mind about?

Why This All Works

This meal feels fancy but it is so simple. You are just roasting, boiling, and mixing. The pasta water is magic. It helps the sauce stick to every noodle.

That is why this matters. Cooking is not about being perfect. It is about learning little tricks. These tricks make your food taste wonderful. They make you feel proud.

Let’s Talk Flavor

Close your eyes and imagine. You get the crispy, salty bacon first. Then the sweet, tender sprouts. The creamy sauce ties it all together. It is a party in your mouth.

*Fun fact*: Orecchiette pasta means “little ears” in Italian. Its shape is perfect for holding tiny bits of bacon and cheese. Do you have a favorite pasta shape? Mine changes every week!

A Tip for Busy Nights

If you have an air fryer, you are in luck. It makes the sprouts super crispy in less time. Just shake the basket halfway through. I use mine all the time now.

This is a great weeknight dinner. It comes together while you tell someone about your day. The smells will bring everyone into the kitchen. Doesn’t that smell amazing?

Your Turn to Share

I love hearing from you. It makes my day. Did you try the air fryer method or the oven? What did your family think?

Tell me if you added anything special. A little lemon zest is nice. Sharing our kitchen stories is how we all learn. It is the best part of cooking.

Ingredients:

Ingredient	Amount	Notes
Brussels Sprouts	1 pound	washed, stems trimmed, cut in half lengthwise or quartered
Extra Virgin Olive Oil	3 tablespoons
Kosher Salt	1 teaspoon	for sprouts
Black Pepper	1 teaspoon	for sprouts
Orecchiette Pasta	1 box (16 ounces)
Thick-Cut Bacon	8 slices	diced
Garlic	1 teaspoon	minced
Red Pepper Flakes	1/2 teaspoon
Heavy Cream	1 cup (238 g)
Parmesan Cheese	2 cups (200 g)	grated, for sauce
Kosher Salt	1 teaspoon	for sauce
Black Pepper	1/2 teaspoon	for sauce
Bacon Pieces	reserved	for garnish
Parsley	chopped	for garnish
Parmesan Cheese	grated	for garnish

A Cozy Pasta Night Story

Hello, my dear! Let’s make a cozy dinner together. This recipe reminds me of my grandson. He always said he hated Brussels sprouts. One bite of this pasta changed his mind. I still laugh at that.

It’s a simple dish with big, happy flavors. We roast the sprouts until they get sweet and crispy. Then we mix them with a creamy, bacon-y sauce. Doesn’t that smell amazing? Let’s get started.

Ingredients

• Brussels sprouts
• Olive oil
• Salt and pepper
• Orecchiette pasta
• Bacon
• Garlic
• Red pepper flakes
• Heavy cream
• Parmesan cheese
• Fresh parsley

Instructions

Step 1: First, let’s wake up our oven. Heat it to 400°F. Line a baking sheet with parchment paper. This makes cleanup so much easier later. I learned that the messy way!

Step 2: Now, take your Brussels sprouts. Place them cut-side down on the sheet. Drizzle them with olive oil and a sprinkle of salt and pepper. Laying them flat helps them get that lovely crispy edge we all love.

Step 3: Pop them in the hot oven. Roast for about 20 to 25 minutes. You’ll know they’re ready when they’re tender inside. The outside will be beautifully browned. (My hard-learned tip: Don’t crowd the pan, or they’ll steam instead of roast!).

Step 4: While those roast, cook your orecchiette pasta. Boil it in well-salted water until it’s just tender. Before you drain it, save a cup of the starchy water. This magic water makes our sauce silky. Do you know what ‘al dente’ means? Share below!

Step 5: Let’s cook the bacon in a big skillet. Cook it until it’s nice and crisp. Then, take the bacon out, but leave about two tablespoons of that tasty fat behind. We’ll use it to make our sauce extra special.

Step 6: Now, add your minced garlic and red pepper flakes to the bacon fat. Sauté for just one minute. It will smell so good! Be careful not to burn the garlic. I’ve done that before, and it gets bitter.

Step 7: Lower the heat and pour in the heavy cream. Add most of your parmesan and cooked bacon. Whisk in about half a cup of that saved pasta water. Keep whisking until it’s a smooth, dreamy sauce.

Step 8: Finally, combine the cooked pasta with the sauce. Gently fold in your beautiful roasted Brussels sprouts. Give everything a good, gentle toss. Make sure every little pasta ear is coated in that creamy goodness.

Step 9: Dish it up right away while it’s warm. Top it with the bacon you saved, some fresh parsley, and more cheese. This is pure comfort in a bowl, my dear.

Cook Time	30 minutes
Total Time	45 minutes
Yield	4-6 servings
Category	Dinner, Pasta

Let’s Get Creative!

This recipe is like a favorite story. You can tell it a little differently each time. Here are some fun twists we could try. I think variety keeps things interesting in the kitchen.

• Veggie Lover’s Dream: Skip the bacon. Use smoky mushrooms instead. They give a wonderful, earthy flavor that feels just as cozy.
• Extra Spicy Kick: Add more red pepper flakes. Maybe even a dash of hot sauce. It will warm you right up on a chilly evening.
• Summer Garden Twist: Toss in some cherry tomatoes and fresh basil. It makes the dish feel bright and sunny, perfect for July.

Which one would you try first? Comment below!

My Favorite Ways to Serve It

This pasta is a star all on its own. But I love making a whole meal out of it. A simple side salad with a sharp vinaigrette is perfect. The tangy dressing cuts through the rich pasta so nicely.

For a drink, a crisp apple cider is wonderful. It’s not too sweet. If you’re feeling fancy, a glass of chilled Chardonnay pairs beautifully. The flavors just sing together.

Which would you choose tonight?

Keeping Your Pasta Perfect for Later

This pasta is best eaten right away. But we all have leftovers. Let the dish cool completely first. Then store it in a sealed container in the fridge. It will be good for about three days. You can freeze it for a month, too. I use old yogurt containers for freezing. They are the perfect size.

Reheating is the tricky part. The microwave can make the sauce oily. I learned this the hard way with my first batch. My grandson said it looked funny. Gently warm it in a pan on the stove. Add a splash of milk or water to loosen the sauce. This keeps it creamy and delicious.

Batch cooking saves busy weeknights. You can roast the sprouts and cook the bacon ahead. Keep them separate in the fridge. Then, just cook your pasta and make the sauce. This makes dinner come together in minutes. Having a plan makes mealtime less stressful for everyone. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Kitchen Hiccups

Is your sauce too thick? Do not worry. This happens to me all the time. Just add a bit more of that saved pasta water. Stir it in slowly until it looks right. This is why saving the water matters so much. It makes your sauce silky and helps it stick to the pasta.

Are your Brussels sprouts not crispy? They need their space. I remember crowding them onto one pan once. They steamed instead of roasting. Make sure they are in a single layer. This lets the hot air cook them evenly. A crispy sprout adds a wonderful texture to the soft pasta.

Does the cheese clump in the sauce? Always lower the heat first. High heat can make the cheese seize up. I whisk it constantly until it melts in. Solving small problems builds your cooking confidence. You learn that most mistakes have a simple fix. Which of these problems have you run into before?

Your Pasta Questions Answered

Q: Can I make this gluten-free? A: Yes, just use your favorite gluten-free pasta. Save the pasta water just like the recipe says.

Q: Can I make it ahead? A: You can prep the parts. Roast the sprouts and cook the bacon a day early. Combine everything when you are ready to eat.

Q: What if I do not have heavy cream? A: You can use half-and-half for a lighter sauce. It will still be very tasty.

Q: Can I double the recipe? A: Absolutely. Use two baking sheets for the sprouts so they do not get crowded.

Q: Any optional add-ins? A: A squeeze of fresh lemon juice at the end is lovely. *Fun fact: A little acid can make flavors pop!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a favorite in my home. Cooking for people is a way to show you care. I love seeing your kitchen creations. It makes me feel like we are all cooking together.

Please share your results with me. I would be so delighted to see your family enjoying this meal. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.