Recipes Ingredients Meat & Poultry Pork Recipes Spaghetti with Brussels Sprouts and Bacon 5.0 (3) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 23, 2021 Rate PRINT Share Prep Time: 30 mins Total Time: 30 mins Servings: 4 A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main. Yunhee Kim Ingredients 6 ounces thick-cut bacon, cut into ½-inch pieces 1 ¼ pounds brussels sprouts, thinly sliced (8 cups) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil ¾ pound spaghetti 4 cloves garlic, very thinly sliced ½ cup grated Parmesan, plus more for serving Directions Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate; remove all but 1 tablespoon fat from skillet. Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes; season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil; repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 1/4 cups pasta water. Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese; stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese. Originally appeared: Martha Stewart Living, December 2016 Rate It PRINT