For a dinner recipe that combines comfort food with a touch of elegance, look no further than this penne & brussels sprouts dish with bacon and pecorino. It’s a savory, Mediterranean-inspired masterpiece perfect for a cozy night in or even a small dinner gathering.
This recipe not only transforms humble Brussels sprouts into a delectable main ingredient but also pairs them beautifully with pasta, crispy bacon, and the nutty richness of pecorino cheese.
Why This Recipe Works for Any Dinner Occasion
This recipe is a great example of how simple ingredients can come together to create something extraordinary. Brussels sprouts, often underappreciated, take on a caramelized flavor when sautéed, especially when combined with smoky bacon and fragrant rosemary.
Tossed with penne, this dish becomes a perfect balance of flavors and textures, from the tender pasta to the crisped edges of the sprouts.
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For a heartier meal, the addition of pancetta or regular bacon provides an umami-packed richness, while the optional sprinkle of pecorino cheese brings a salty, tangy finish. Plus, the flexibility of this recipe allows you to substitute ingredients depending on your preferences or what you have on hand.
Tips for Perfecting This Recipe
- Pasta Cooking: Cook the penne to just al dente, as it will continue to cook slightly when tossed with the other ingredients. This ensures a perfect texture in the final dish.
- Caramelizing Brussels Sprouts: Pressing the sprouts into the skillet helps create a golden crust. Don’t skip this step—it’s the secret to adding a depth of flavor to the vegetables.
- Balancing Flavors: A squeeze of fresh lemon juice at the end brightens the dish and balances the richness of the bacon and pecorino.
Ingredient Substitutions & Modifications
Whether you’re cooking for dietary preferences or looking to tweak the recipe, here are some options:
- Vegetarian Version: Replace the pancetta or bacon with sautéed mushrooms or sun-dried tomatoes for a smoky depth without meat.
- Gluten-Free Option: Swap the penne for your favorite gluten-free pasta. Chickpea or lentil-based pasta work wonderfully in this dish.
- Spice It Up: Add a pinch of red chili flakes or use a serrano chili for a subtle heat that complements the richness of the dish.
Make It Mediterranean-Inspired
To lean even further into Mediterranean flavors, consider adding these twists:
- Use whole-wheat pasta for a nutty flavor and extra fiber.
- Incorporate chopped fresh parsley or basil at the end for a burst of herbal freshness.
- Drizzle with high-quality extra-virgin olive oil before serving for a luxurious finish.
Why You’ll Love This Recipe
This dinner recipe is ideal for busy weeknights, taking only 20 minutes from start to finish. The combination of crispy, caramelized Brussels sprouts with smoky bacon and the zestiness of lemon juice creates a comforting yet sophisticated dish.
Plus, it’s easy to make in small or larger batches, making it a versatile choice for both intimate dinners and casual entertaining.
Ready to impress your family or guests? This penne & brussels sprouts recipe is guaranteed to be a hit at the dinner table.
Penne & Brussels Sprouts Dinner Recipe with Bacon & Pecorino
Equipment
- Large pot for boiling pasta
- 12-inch skillet
Ingredients
- Kosher salt as needed
- 8 ounces whole-wheat or regular penne
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 3 ounces pancetta or regular bacon diced
- 1 large sprig fresh rosemary
- 6 garlic cloves smashed and peeled
- 1 jalapeño or serrano chile thinly sliced (or substitute a large pinch of red chile flakes)
- Freshly ground black pepper to taste
- 8 ounces Brussels sprouts trimmed and thinly sliced
- 2 teaspoons unsalted butter
- Fresh lemon juice for serving
- Freshly grated Pecorino cheese for serving (optional)
Substitutions:
- Vegetarian Option: Omit pancetta or bacon; use smoked paprika for added flavor.
- Alternative Greens: Replace Brussels sprouts with kale cabbage, chard, or mustard greens.
Instructions
Boil the Pasta:
- Fill a large pot with salted water and bring it to a boil. Cook the penne until it’s just slightly underdone, about one minute less than the time indicated on the package. Drain the pasta and set it aside.
Sauté the Pancetta and Aromatics:
- While the pasta cooks, heat a 12-inch skillet over high heat and add the olive oil. Once the oil is hot, stir in the diced pancetta and rosemary. Cook for about one minute until the fat on the pancetta begins to turn translucent and light brown.
- Add the smashed garlic, sliced chile (or red chile flakes), and a generous grind of black pepper. Continue to sauté for approximately three minutes, stirring occasionally, until the garlic and pancetta are golden brown.
Cook the Brussels Sprouts:
- Toss the sliced Brussels sprouts into the skillet along with a pinch of salt and a splash of water. Stir and cook for about two minutes until the sprouts start to soften.
- Flatten the sprouts mixture in the pan using the back of a spatula and let it sear for one minute without stirring. Mix everything, press down again, and allow the sprouts to brown. Stir in the butter and cook for another minute.
Combine and Finish:
- Add the cooked pasta to the skillet and toss everything together until the ingredients are well combined. Scoop the pasta into serving bowls and finish with a drizzle of olive oil, a splash of fresh lemon juice, and a sprinkle of Pecorino cheese, if desired.
Notes
- For a lighter version, use turkey bacon or skip the butter and cheese.
- Adjust spice levels by varying the amount of chile or flakes.
- This recipe is highly versatile—experiment with other herbs like thyme or sage for a unique twist.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.