Creamy Alfredo & Bacon Brussels Sprout Fettuccine
Happy World Pasta Day! We’re celebrating by partnering with Hello Cucina who delivered us an amazing pasta maker that we used to create this beautiful cozy fall Sunday dish! Creamy Alfredo topped with roasted Brussel Sprouts and Applewood Bacon is the perfect dish for fall!
World Pasta Day is not one for us Italians to skip. As you can probably tell by now, pasta is one of our staples. It doesn’t matter what day of the week it is, we are all for a good pasta dish. BUT, there is something about Sunday pasta that is so comforting. Italian Sunday dinner is not Sunday dinner without the pasta!
This dish is perfect for fall. Brussels sprouts are always a good fall veggie, and for me they are my favorite all year long. And the creamy Alfredo sauce, well lets just say Alfredo sauce is never a bad idea. The addition of the bacon Brussels sprouts is a great twist on this classic pasta sauce!
Ingredients:
8 slices thick cut bacon, chopped and divided
4 tablespoons butter, divided
16 ounces heavy cream
1/2 cup Parmesan cheese
Salt and pepper
10 ounces Brussels sprouts
3 tablespoons olive oil
A few sprigs of fresh oregano
Store bought or homemade fettuccine using 4 eggs to 3 cups flour
Directions:
In a large skillet, add 2 tablespoons of butter and 4 slices of the bacon. Cook until bacon is crisp. Add the cream and salt and pepper set aside.
In a 400 degree oven roast the Brussels sprouts, drizzled with olive oil and salt and pepper, and the remaining bacon. Roast about 15 minutes until bacon and brussels sprouts look crispy.
Cook the pasta and add it to the skillet with the cream, add the cheese and remaining butter. Taste and adjust seasonings and serve topped with the roasted Brussels sprouts, bacon and fresh oregano.
