Creamy Fettuccine and Brussels-Sprouts Alfredo
Fettuccini and brussels sprouts tossed with a creamy Alfredo sauce and bacon.
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.
Nutrition
Calories: 525kcal
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