Crispy Bacon and Roasted Brussels Sprout Orecchiette

For lovers of robust flavors, comforting pasta, and wholesome vegetables, our Orecchiette with Brussels Sprouts and Bacon recipe is an essential addition to your culinary repertoire. This dish marries the smoky, savory notes of crispy bacon with the earthy sweetness of caramelized Brussels sprouts, all brought together by the irresistible chewiness of “little ear” pasta. It’s a symphony of textures and tastes, promising a satisfying meal that’s surprisingly simple to prepare, making it a perfect choice for weeknight dinners or casual entertaining.

At the heart of this delightful creation is orecchiette, an Italian pasta shape whose name charmingly translates to “little ears.” Hailing from the Puglia region of Italy, these small, concave discs are uniquely designed to cup and hold sauces, making them an ideal vehicle for the delicious garlicky mix of shredded Brussels sprouts and crisp bacon that defines this dish. Each “ear” perfectly cradles a morsel of flavor, ensuring a harmonious bite every time.

The magic begins with the foundational flavors: rich bacon, sweet onion, and pungent garlic. We start by rendering bacon until it’s perfectly crisp, creating a flavorful base of rendered fat. This precious fat, combined with a splash of extra-virgin olive oil, then becomes the medium for sautéing thinly shredded Brussels sprouts. The key to unlocking the sprouts’ best flavor lies in allowing them to lightly caramelize, transforming their natural bitterness into a delightful sweetness and giving them a tender-crisp texture. A splash of tangy balsamic vinegar at the end elevates the dish, adding a bright, acidic counterpoint to the richness. Finally, the al dente pasta is tossed into this flavorful medley, unifying all the components.

A generous sprinkle of freshly grated Parmigiano-Reggiano cheese provides a salty, umami-rich finish, pulling all the wonderful flavors together. To complete this fantastic meal, simply pair it with a crisp green salad and a glass of dry Riesling or a refreshing pale lager. This combination creates a balanced, flavorful, and incredibly satisfying dining experience that feels both gourmet and comforting.

Why You’ll Love This Orecchiette with Brussels Sprouts and Bacon Recipe

This easy pasta recipe is more than just a quick meal; it’s a culinary experience waiting to happen. The combination of ingredients is thoughtfully balanced to deliver maximum flavor with minimal effort. Here’s why this dish will become a go-to in your kitchen:

• Flavorful & Satisfying: The savory depth of bacon, the sweet earthiness of caramelized Brussels sprouts, and the aromatic punch of garlic and onion create a complex flavor profile that satisfies the palate without being overly heavy.
• Quick & Easy: With a prep time of just 15 minutes and a cook time of 25 minutes, this recipe is perfect for busy weeknights when you need a delicious meal on the table fast.
• Versatile Ingredients: Brussels sprouts, bacon, and pasta are readily available ingredients, making this a convenient option that doesn’t require a special trip to the grocery store.
• Perfect for All Seasons: While Brussels sprouts are often associated with colder months, their preparation in this dish makes it enjoyable year-round.
• Elegant Yet Simple: The dish presents beautifully, making it suitable for dinner guests, yet its straightforward preparation means anyone can master it.

Ingredient Deep Dive: Crafting the Perfect Pasta

Each component of this pasta dish plays a crucial role in its overall success. Understanding the purpose of each ingredient can help you appreciate the simplicity and depth of this recipe.

The Star Pasta: Orecchiette

Orecchiette, meaning “little ears,” is a fantastic choice for this recipe. Its unique shape features a small dome with a slightly rough exterior, perfect for catching and holding the small pieces of shredded Brussels sprouts and crispy bacon. Unlike smoother pasta shapes, orecchiette ensures every bite is loaded with flavor and texture. If you can’t find orecchiette, other small, robust pasta shapes like cavatappi, shell pasta (conchiglie), or even penne rigate could work, though orecchiette offers an unparalleled experience.

Brussels Sprouts: From Hated to Heavenly

Brussels sprouts often get a bad rap, but when prepared correctly, they are incredibly delicious. Shredding them finely for this recipe is a game-changer. It allows them to cook quickly, caramelize beautifully, and integrate seamlessly with the pasta and bacon. The caramelization process brings out their natural sweetness, mitigating any potential bitterness. They also pack a nutritional punch, being rich in vitamins K and C, and fiber.

Bacon: The Crispy, Savory MVP

Bacon provides not only a delightful crispy texture and salty, smoky flavor but also essential fat for sautéing the vegetables. The rendered bacon fat is a flavor enhancer that infuses the entire dish with a rich, savory essence. Choose good quality bacon for the best results; thick-cut bacon often yields more rendered fat and satisfyingly meaty bits.

Aromatic Foundations: Onion and Garlic

Sweet onion and fresh garlic form the aromatic backbone of this dish. Sautéing the onion until soft and translucent creates a subtle sweetness, while minced garlic adds a pungent, irresistible aroma and flavor that is characteristic of many Italian-inspired dishes. Don’t skimp on the garlic – 4 to 6 cloves ensure a robust garlicky profile.

The Brightening Touch: Balsamic Vinegar

A tablespoon of balsamic vinegar might seem like a small addition, but it makes a significant difference. Its rich, tangy, and slightly sweet notes cut through the richness of the bacon and the earthiness of the sprouts, brightening the overall flavor profile and adding a layer of sophisticated depth.

Parmigiano-Reggiano: The Finishing Flourish

Freshly grated Parmigiano-Reggiano cheese is non-negotiable for this recipe. Its salty, nutty, and savory qualities melt into the warm pasta, creating a creamy texture and an umami boost that ties all the flavors together beautifully. Pre-grated cheese often contains anti-caking agents that can affect melt and flavor, so opt for a block and grate it yourself.

More Easy Pasta Recipes To Try

• Pasta with Crumbled Sausage and Spinach: Another quick and hearty meal combining savory sausage with fresh spinach.
• Linguine with Shrimp, Zucchini and Red Bell Pepper: A lighter, vibrant option featuring tender shrimp and crisp vegetables.

For those eager to deepen their knowledge of pasta, understanding the myriad shapes and their ideal uses can unlock a world of culinary possibilities. Each pasta shape is crafted to interact uniquely with different sauces and ingredients. To explore this fascinating subject further, check out a comprehensive guide like Types of Pasta Shapes: The Ultimate Guide, which can inspire new cooking adventures.

Orecchiette With Brussels Sprouts and Bacon

By
Lynne Webb

This deliciously garlicky combination of caramelized onion, shredded Brussels sprouts and pasta makes a satisfying dinner that’s fast and easy to prepare.

Prep:

15 mins

Cook:

25 mins

Total:

40 mins

Servings:

4 servings

Ingredients

• 1 lb fresh Brussels sprouts
• 8 ounces orecchiette pasta
• 8 slices bacon cut into 1/2-inch pieces
• Olive oil
• 1 cup onion, preferably sweet, chopped
• 4 to 6 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1/2 cup grated Parmigiano Reggiano

Instructions

1. Trim the ends and outer leaves from the Brussels sprouts, then rinse them thoroughly and pat dry with paper towels. This ensures clean, fresh sprouts for cooking.
2. To shred the sprouts, use the shredding disk of your food processor for speed and consistency. Alternatively, if doing by hand, carefully cut them into very thin slices using a sharp knife, then gently separate them into shreds. Set the shredded Brussels sprouts aside.
3. Fill a large pot with water, add a generous amount of salt (it should taste like the sea), and bring it to a rolling boil for the pasta.
4. In a large sauté pan or Dutch oven, fry the bacon pieces over medium heat until they are crisp and golden brown. Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels to drain excess fat. Reserve about 2 tablespoons of the rendered bacon fat in the pan; drain off any excess.
5. Return the pan to the stove over medium heat. Add 2 tablespoons of olive oil to the reserved bacon fat. Add the chopped onion and sauté, stirring occasionally, until it becomes soft and translucent, which typically takes 4 to 6 minutes. Then, add the minced garlic and cook for just 1 minute longer until fragrant, being careful not to burn it.
6. Begin adding the shredded Brussels sprouts to the pan, a handful at a time. Allow each addition to wilt slightly before adding more, ensuring even cooking. Season the sprouts generously with salt and freshly ground black pepper. Continue to cook, stirring frequently, until the Brussels sprouts are tender-crisp and just beginning to caramelize, typically 5 to 7 minutes. They should develop some beautiful golden-brown edges.
7. Drizzle the cooked Brussels sprouts with the balsamic vinegar. Crumble the reserved crispy bacon back into the pan. If the mixture looks a bit dry, you can add a bit more olive oil. Taste the mixture and adjust the seasoning (salt and pepper) if needed. Reduce the heat to low to keep the mixture warm while the pasta cooks.
8. Cook the orecchiette pasta in the boiling salted water according to the package directions until it is al dente (firm to the bite). Before draining, reserve about 1/4 cup of the starchy pasta cooking liquid. This liquid will help emulsify the sauce.
9. Drain the pasta and immediately return it to the large pot. Add the warm Brussels sprout and bacon mixture to the pasta and toss everything together to combine thoroughly. Stir in 2 to 3 tablespoons of the reserved pasta cooking liquid; this will help create a light sauce and bind the ingredients. Finally, add the grated Parmigiano-Reggiano cheese and toss once again until the cheese is melted and well distributed.
10. Serve the Orecchiette with Brussels Sprouts and Bacon immediately. Offer extra grated Parmigiano-Reggiano cheese at the table for guests to add as desired. Enjoy this simple yet incredibly flavorful dish!

Nutrition

Calories:
356

,

Total Fat:
16g

,

Cholesterol:
34mg

,

Sodium:
715mg

,

Carbohydrates:
36g

,

Fiber:
5g

,

Sugar:
6g

,

Protein:
19g

Nutrition information is automatically calculated and provided for informational purposes only. It should be used as an approximation and may vary based on specific ingredients and preparation methods.

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