Boil your pasta: Bring a big pot of water to a boil. Once boiling, salt the water generously and cook the pasta until just al dente. Don’t forget to save about a cup of the pasta water before draining.
½ pound spaghetti
Crisp the bacon: While the pasta cooks, sauté your bacon in a large skillet over medium-high heat until nice and crispy. Set aside on a paper towel and crumble once cooled.
4-5 slices of bacon
Cook the Brussels sprouts: In the same skillet (don’t clean it!), add the sliced Brussels right into that bacon grease. Sauté for about 6–8 minutes until softened and golden.
1 pound brussels sprouts
Add sun-dried tomatoes: Toss them in with the Brussels and sauté another minute or two. Season with salt and pepper.
salt & pepper, ⅓ cup sundried tomatoes
Toss it all together: Add your drained pasta to the skillet, along with the parmesan and a splash of the reserved pasta water. Toss everything until creamy and well combined. Use more pasta water if it looks dry.
½ cup parmesan cheese
Finish and serve: Top with crumbled bacon, toasted pine nuts, more parmesan, and a drizzle of sun-dried tomato oil. Serve right away!
⅓ cup pine nuts, oil from sun dried tomatoes
