Spaghetti with Bacon, Brussels Sprouts and Artichokes {oh yeah!}

Spaghetti with Bacon, Brussels Sprouts and Artichokes 1Have you guys seen that black label thick-cut peppered bacon? Holy life changing batman! I could take or leave plain bacon, but this stuff….oh my heavens. I could possibly eat my body weight in straight up peppered bacon. And pasta. Hence this recipe.

I have a problem and no valid excuses as to why my recipes are never lacking in butter, bacon, sugar, cream, cheese, etc.

Why did you gain 7 pounds last year?

I had a baby! {who’s almost 3}

I have a food blog!

I moved!

Don’t you work out?

Shut up.

See? It’s a problem.

Remember when I said I wasn’t making any health-related resolutions? Well technically that’s a lie. At the time I said it it wasn’t. But since then, my booty has had an intervention with my brain and I’ve had an awakening of sorts. So, come next week, the Brennan household will be in full fledged health mode. I don’t know for how long, but you can expect some healthier, veggie packed meals.

So in the mean time, lets talk about bacon, pasta, cheese and all the good things in life that makes the world go ’round, shall we?

I loved this Spaghetti dish for several reasons: {1} it’s easy {2} it’s pretty quick if you don’t have a little one bugging you being so cute you have to stop what you’re doing {3} it’s flavor city. My daughter loved it and so did my husband! My favorite part was the light vinegary bite from the marinated artichoke hearts. SO yummy 🙂 Perfect for a Monday night!

Here’s how I made it-

I started prepping my ingredients first while I let a big pot of water come to boil.

Spaghetti 1

Grab some spaghetti and toss 1/2 pound into that boiling *salted* water.Spaghetti 2

While the pasta cooks, fry up that bake-awn. Anyone else say bacon like bake-awn? No? Just me? Ok.Spaghetti 3

After the bake-awn in done, saute the onions, garlic and brussels sprouts in the left over bacon grease. I had less then a tablespoon of grease in the bottom of my pan so I added in some olive oil. Typically the more you pay for bacon the better quality it is, the less fat is actually in it.Spaghetti 4

After 5 minutes or so, your veggies should be just about done, so you can stir in the artichoke hearts and bacon. {PS-I chopped mine into smaller pieces.}Spaghetti 5

Drain that pasta and toss into the pot with all those bacony vegetables.Spaghetti 6

Last thing-grab a block of parmigiano reggiano and grate as much cheese as you want over your spaghetti. Use the real stuff please! You will know it’s real because it will say it on the rind! Spaghetti 7

Toss the whole thing together and serve!Spaghetti 8

Voila! Dinner is served! With more cheese, of course.Spaghetti with Bacon, Brussels Sprouts and ArtichokesThat’s it! Simple and delicious dinner! Happy Monday 🙂

Other recipes you might like-
Spaghetti with Artichoke Hearts and Tomatoes from The Pioneer Woman
Spinach and Artichoke Pasta from Pinch of Yum
Artichoke with Sun Dried Tomato Goat Cheese Pasta from Spoon Fork Bacon
Bacon Parmesan Spaghetti with Asparagus, Corn and Heirloom Tomatoes from Picky Palate


Spaghetti with Bacon, Brussels Sprouts and Artichokes

Yield: 2 entrees, 4 sides


  • 1/2 lb. spaghetti
  • 4 slices thick sliced pepper bacon
  • 1/2 onion, diced
  • 2 cloves garlic, finely minced
  • 1/2 lb. brussels sprouts
  • 6 1/2 oz. jar marinated artichoke hearts
  • 1/2 cup grated parmigiano reggiano cheese
  • salt, to taste


  1. Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.
  2. In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn't give off enough grease, make up the difference in olive oil.} Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes. Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.

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  1. Oh goodness, just look at that bacon! The whole dish looks immense and there are enough veggies in there for me to be able to convince myself that it’s sort of healthy!

  2. That looks yummy…I need to try it…Thanks

  3. I would like a whole plate of that pasta right now! For lunch. And for dinner. And then for lunch again tomorrow. Yum!

  4. Yes yes yes! I am in love with this, and pepper bacon!? I have not seen this I need to find it.

  5. Oh hey there delicious pasta…definitely going to have to make you soon!

  6. My Monday would be happier if I had a plate of that in front of me! Gorgeous photos…pinning!

  7. I love easy spaghetti meals like this. Looks fabulous!

  8. Looks good! Wondering if you think it would taste good with spaghetti squash instead of noodles?

    • Hmmm, I’d say no. If you are worried about the gluten or wanting to make it healthier – you could use brown rice pasta instead! I sub brown rice pasta every time and I love it – Hodgeson’s Mill brand taste like and has the consistency of regular pasta to me….

  9. Wow, this just looks fabulous! I already love brussel sprouts, but I’d bet that this is a sure-fire way to get the brussel haters to change their minds. I’m drooling! 🙂

  10. All valid reasons for cooking with butter. My husband insists we cook everything in butter. I usually don’t resist 🙂

  11. The Brussels Sprouts make up for the bacon, right? This sounds AMAZING!!

  12. I think I just fainted. Oh my goodness. I want this so bad right now!! Michael says I don’t cook…well I’ll be cooking this tomorrow night!! YUM!!!

  13. This looks delicious! Surely the healthy vegetables balance out the bacon and cheese. At least they do in our house. 🙂

  14. Just after Christmas, I made something really similar but with white beans and penne (and never got around to blogging it). This just reminded me that I should make it again – and ADD BACON. Looks great Lauren!

  15. This is probably the only way I am ever going to be able to get my boyfriend to eat brussels sprouts, so I will have to try it!

  16. Oh my… oh my! This looks incredible. I don’t have any bacon on hand but I think I’ll try this with ground turkey and summer squash!

  17. Wow, I don’t know how I missed this post, but I’m sure glad I just found it! I need to make this…..thanks:)

  18. I’m trying this out tonight finally! I hope it turns out alright!

  19. Just made this! Sooo yummy and the boyfriend (who claims he hates brussels sprouts) liked it 🙂

  20. Brussels sprouts are one of the few veggies that I’ve never been very fond of, but I just made this and OH MY, is it delicious! Thank you for the recipe, and I am putting your blog on my favorites.

  21. This is a fantastic recipe that I make all the time! Sometimes I forget to buy the marinated artichokes, so I use the regular, add the juice of the can anyway and add some lemon juice. Sometimes I add a can of hearts of palm. And if I have it, sometimes I add a few scoops of this artichoke pesto spread from Trader Joe’s. With or without any additions, it’s great.

  22. I have made this about three times so far and add some grilled chicken breast to it! Soo good!



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