Creamy Fettuccine and Brussels-Sprouts Alfredo
Creamy Fettuccine and Brussels-Sprouts Alfredo is one of our favorite winter pasta dishes. I start this dish by cooking the sprouts until they’re golden brown and crispy. Then, I add in crispy bacon, heavy cream, and Parmesan cheese. We like this fettucine Alfredo with Brussels Sprouts for several reasons. First of all, I like that I can cook this Alfredo dish in just about twenty minutes. Served with a salad, this is a complete meal. Secondly, I like that I can make this dish ahead of time. I made this creamy pasta with Brussels sprouts and Alfredo sauce earlier today, and then I’ll just reheat right before dinner in the microwave oven. And, lastly, we all love the spicy and rich summer flavors in this bacon and brussels sprouts fettucine Alfredo recipe.
THE EQUIPMENT I USED FOR CREAMY FETTUCCINE AND BRUSSELS-SPROUTS ALFREDO
- A Big Skillet- You’ll need a big skillet to cook this fettuccini Alfredo with Brussels sprouts.
- A Pasta Pot- Use this to cook the pasta.
- A Garlic Press- I used this to crush my garlic.
THE INGREDIENTS NEEDED FOR CREAMY FETTUCCINE AND BRUSSELS-SPROUTS ALFREDO
- Fettuccine- I used fettuccine pasta for this bacon brussels sprouts fettuccine Alfredo recipe
- Brussels Sprouts- Use sprouts that are bright green without yellow leaves.
- Bacon- Use a good quality bacon for the best flavor. I recommend the Rastelli’s Organic Applewood Smoked Bacon for this homemade alfredo sauce with fettuccine.
- Heavy Cream- I like the Organic Valley brand cream.
- Parmesan Cheese- Use a good, imported Parmigiano Reggiano.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Lemon Juice- I like to add some fresh lemon juice to add some acidity to this easy fettuccine Alfredo recipe.
HOW I MADE MY CREAMY PASTA WITH BRUSSELS SPROUTS
- First, I cooked the sprouts until they were golden brown and tender.
- Then, I cooked the bacon until it was crispy.
- Next, I added the cream and brought it to a simmer.
- Finally, I added the pasta, lemon juice and Parmesan.
If you like creamy sauces, you need to try this rich and delicious Creamy Fettuccine and Brussels-Sprouts Alfredo.
Creamy Fettuccine and Brussels-Sprouts Alfredo
Ingredients
- 8 ounces fettuccini
- 3 tbsp. kosher salt
- 2 cups halved Brussels sprouts
- 1 tbsp. unsalted butter
- 1½ cups Rastelli's Organic Applewood Smoked bacon, chopped
- 2 tbsp. minced garlic
- ½ cup minced onion
- 1 tsp. paprika
- 1 tbsp. fresh thyme leaves
- ¼ tsp. kosher salt
- 1 cup heavy cream
- 2 tbsp. lemon juice
- 1 cup Parmesan cheese, grated
- ¼ cup basil leaves
Instructions
- Begin by making the pasta: Bring a large pot of water with six quarts of water to a boil. When it reaches a boil, add nine teaspoons of kosher salt and the pasta. Cook the pasta until it's just al dente. The time for this should be on the pasta box. When it's done, drain it well.
- While the water boils and the pasta cooks, make the sauce: On medium heat, melt the butter in a large skillet. Place the sprouts in the skillet cut side down. Cook them until they are golden brown and then turn them over and cook until they are crispy and tender. Remove the sprouts from the pan.
- Next, add the bacon to the pan and cook them it on low heat until it's crispy. Drain the bacon on paper towels.
- Next, make the Alfredo sauce: In a large skillet melt the butter on low heat. Add the onions and cook until the onions are soft, about five minutes. Add the garlic and cook for another minute. Add the cream and bring it to a simmer. Remove the pan from the heat and stir in the cheese until it melts. Then, stir in the sprouts, bacon, lemon juice, basil and pasta and serve.
