Bacon, Brussels Sprouts, and Mushroom Linguine

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


  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.

04/27/2018
Bacon, Brussels Sprouts, and Mushroom Linguine, recipe PT15M PT1H 5 455 calories

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