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Bacon, Brussels Sprouts, and Mushroom Linguine

Rated as 4.36 out of 5 Stars

"I am always looking for new ways to use Brussels sprouts. People always claim they had Brussels sprouts once and hated them, but I have converted several people with this recipe. I think the bacon helps. For kids or people who claim to not like Brussels sprouts, try shredding them to tone down the flavor a bit."
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Ingredients

40 m servings 557 cals
Original recipe yields 6 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot and toss with olive oil to coat.
  2. Place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
  3. Stir mushrooms, salt, and black pepper into bacon mixture. Add Brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour reserved pasta water into bacon mixture; add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper.

Nutrition Facts


Per Serving: 557 calories; 18.9 g fat; 69 g carbohydrates; 30.5 g protein; 33 mg cholesterol; 778 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Simple dish, great for weeknight supper. I added 3 cloves of garlic and 2 shallots to the bacon mixture for an added boost of flavor.

Most helpful critical review

I love all the ingredients but somehow this was bland. I added garlic powder, maybe some extra salt would help.

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Simple dish, great for weeknight supper. I added 3 cloves of garlic and 2 shallots to the bacon mixture for an added boost of flavor.

I love all the ingredients but somehow this was bland. I added garlic powder, maybe some extra salt would help.

I really enjoyed it and I plan on making it again. I didn't have any Linguine so I used Fan-fair (bow-tie) noodles instead. And I didn't have any Rosemary, so I used some of my favorite season...

I thought this would be a light dish but possibly a bit bland. It wasn’t. The bacon grease you leave adds a ton of flavor. For 2 of us I only needed about half the pasta. I added garlic and used...

We used turkey bacon, which meant we wound up frying the Brussels sprouts and mushrooms in vegetable shortening and added some extra salt and Adobe seasoning to give it a bit more flavor. Deli...

The family liked this one. Reminded us of a dish we make with pasta, bacon, onions, and peppers...but we think we liked this one even better. Very good.

Proportions were off for this recipe. You can't fit all that food into a "large skillet." I had to transfer the meal to a large wok to finish it, it was that much food. That said, it was tast...

I should have included the mushrooms because the mushroom-haters in the house didn't like this anyway. I wish they had. I'm not huge into bacon so I think I'll stick with roasting my sprouts as ...

Used spinach noodles (which the ladies in my church make each year for our bazaar). After dishing it up, we topped it off with olive oil and Italian Seasoning. YUM! This is a keeper.