Bacon, Brussels Sprouts, and Mushroom Linguine

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 557 Calories

Ingredients

• ½ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ½ teaspoon dried rosemary
• 2 tablespoons olive oil, or as needed
• 1 (16 ounce) package linguine
• 1 pound bacon, cut into bite-size pieces
• 1 ½ pounds crimini mushrooms, sliced
• 1 ½ pounds Brussels sprouts, trimmed and chopped

Recipe Instructions

Step 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.

Step 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.

Step 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.