Bacon, Brussels Sprout, and Corned Beef Pasta

Adapted from Good Housekeeping A festive holiday meal!


  • 14 ounce bag of Good Luck Pasta (or any 1416 ounce bag of short pasta like penne, farfalle, etc)
  • 6 slices of bacon (do not used pre-cooked – you need the fat to cook the sprouts)
  • 12 ounces of Brussels sprouts, quartered
  • 1/2 t. salt
  • 1/2 t. pepper
  • 2 shallots, thinly sliced
  • 6 ounces of corned beef, cubed (approx. one 1/2″ slice of corned beef from deli)
  • 1/2 cup golden raisins
  • 1/2 cup dry white wine


  1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining pasta!
  2. In a large sauce pan, cook bacon until crispy, approximately 5-6 minutes on med-high. Remove bacon from pan and place on a plate on a paper towel. Crumble bacon when cooled.
  3. Add sprouts to pan with bacon fat, add salt and pepper, and cook covered for 5 minutes. Do not stir!
  4. Add shallots, golden raisins, and corned beef. Cook for 2 minutes more.
  5. Add white wine and cook for an additional 2 minutes.
  6. Add pasta, crumbled bacon, and reserved pasta water. Toss and serve!
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