Orecchiette with Brussels Sprouts and Bacon | platingsandpairings.com

Orecchiette with Brussels Sprouts and Bacon

Course: Main Dish
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Platings & Pairings
Orecchiette with Brussels Sprouts and Bacon is a quick and easy weeknight dinner that can be prepared in 30 minutes. You may even have the ingredients on hand already!


  • 6 ounces bacon cut into 3/4-inch pieces, about 7 slices
  • cup Up to 1/4 extra virgin olive oil
  • 4 cloves garlic minced
  • 1 1/4 pounds brussels sprouts trimmed and thinly sliced
  • 1 1/4 cups chicken stock or vegetable stock
  • Coarse salt and freshly ground pepper
  • 12 ounces orecchiette pasta
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/2 - 1 teaspoon red pepper flakes
  • Salt and pepper to taste


  1. Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic and Brussels sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 5-7 minutes.
  2. Meanwhile, bring a large pot of heavily salted water to a boil; add the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
  3. Stir in sprouts mixture, reserved 1/2 cup cooking liquid, cheese, and red pepper flakes. Drizzle with 2 tablespoons oil; add bacon. Toss until combined. Serve with more cheese.