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Nutrition Facts
Serving Size 354 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 590 mg 25%
Total Carbohydrate 69 g 23%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 22 g
Vitamin A 15% Iron 20%
Vitamin C 110% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pasta with Bacon and Brussels Sprouts

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

1 Lb Central Market Mafaldine Pasta di Gragnano, cooked al dente
8 slices of bacon, chopped
1 Lb Brussels sprouts, cut in half lengthwise
1 cup(s) onion, julienned
1 Tbsp garlic, minced
1 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
1 cup(s) Parmesan cheese
1 Tbsp butter, cold
1 Tsp black pepper
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Cook pasta according to package directions. Reserve 1 cup of pasta water before draining. After draining, briefly run under cool water to stop cooking process, set aside.
Cook bacon in a large skillet over medium-high heat until crisp and brown, then remove with a slotted spoon, set aside.
In the same skillet, add Brussels sprouts, onions, and garlic. Cook for several minutes until Brussels sprouts are well caramelized. Remove and set aside.
To the skillet, add pasta water and chicken broth, and reduce it by half.
Add in half of the cheese along with 1 tablespoon of cold butter.
Add pasta to pan along with remaining cheese, and pepper. Continue to cook for several minutes until sauce is thickened and coats pasta.
Return sprouts, onions, and bacon to pasta toss well and serve.


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