Spaghetti with Bacon, Brussels Sprouts and Artichokes

Servings 2 entrees


  • 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


  1. Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.
  2. 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.