Artichoke Pasta

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Artichoke Pasta made with bacon, brussel sprouts, and Parmigiano Reggiano makes a hearty weeknight or weekend dinner.

Spaghetti with Bacon, Brussels Sprouts and Artichokes

Have 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.

Chopped Ingredients

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


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

Cooking bacon

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.

Cooking brussel sprouts

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.}

Adding artichoke

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

Cooked spaghetti

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!


Toss the whole thing together and serve!

Spaghetti with Bacon, Brussels Sprouts and Artichokes

Voila! Dinner is served! With more cheese, of course.

Spaghetti with Bacon, Brussels Sprouts and Artichokes

That’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
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Artichoke Pasta

Artichoke Pasta made with bacon, brussel sprouts, and Parmigiano Reggiano makes a hearty weeknight or weekend dinner.
servings 2 entrees
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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


  • Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.
  • 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.


Calories: 985kcal | Carbohydrates: 105g | Protein: 38g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 1264mg | Potassium: 900mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1998IU | Vitamin C: 119mg | Calcium: 398mg | Iron: 4mg
Course: Dinner
Cuisine: Italian
Keyword: artichoke pasta

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44 Responses
  1. Sauteed Brussels Sprouts with Bacon & Cashews | Lauren's Latest

    […] Spaghetti with Bacon, Brussels Sprouts and Artichoke […]

  2. susan wong

    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.

  3. Cooking Ripe!

    LOVE the idea of putting Brussels with pasta – and of course with BACON! I make a Caramelized Brussels Sprouts with Bacon recipe: but your recipe takes it up a notch with the pasta and parm! Thanks!

  4. Kelly

    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.

  5. This recipe is for Mike and Dan « bevanddara

    […] Spaghetti with Bacon, Brussels Sprouts and Artichokes yield: 2 entrees, 4 sides Print This Recipe […]

  6. Katie @ ohshineon

    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!

  7. Michelle

    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!

  8. Lindsay @ Pinch of Yum

    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!

  9. Natalie @ Cooking for My Kids

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

  10. Emily @LivingLongfellow

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

  11. Vanessa

    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!!!

  12. Kathryn

    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!

  13. Erika - The Teenage Taste

    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! 🙂

    1. Devon

      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….

  14. Krissy @ Krissy's Creations

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