Brussels Sprouts, Bacon, Pecorino Cheese and Penne Pasta

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  • 1 teaspoon sea salt
  • 1 pound penne pasta
  • 1 pound cooked applewood smoked bacon, chopped
  • 1 shallot, minced
  • 1 pound Brussels sprouts, thinly sliced
  • 1 tablespoon lemon juice
  • 2 teaspoons butter
  • Fresh ground black pepper, to taste
  • Freshly grated pecorino cheese
  • Olive oil, drizzle
  • 1/2 cup pine nuts, toasted
  • 1/2 cup dried sour cherries, chopped


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain the pasta and set aside.
  2. In a large skillet over medium heat, add the bacon and cook until brown and crispy. Remove the bacon to a plate and cover with a paper towel.
  3. In the same skillet, keep 2 tablespoons of bacon grease in the pan (drain the rest) and add the shallot, cooking until softened.
  4. Add the Brussels sprouts, lemon juice, butter and black pepper and cook the sprouts until they just start to soften.
  5. Chop the cooked bacon and add the bacon and pasta to the Brussels sprouts and toss ingredients together.
  6. Place in a bowl and sprinkle the pasta mixture with pecorino cheese, a drizzle of olive oil, pine nuts and dried cherries. Toss and serve.