Creamy Alfredo with Roasted Brussels Sprouts & Bacon
Creamy Alfredo with Roasted Brussels Sprouts & Bacon. A classic Alfredo but do it up all fall with crispy roasted Brussels sprouts and thick-cut peppered bacon. Topped with some herbs and fresh cracked black pepper and you’ve got yourself the perfect fall sunday comfort dish. Bonus? The pappardelle is homemade and you can’t not love homemades on Sunday. And don’t forget the wine or in my case apple cider sangria because it’s Sunday it’s rainy and it’s definitely scary !!
Today is seriously just miserable Sunday weather. And rainy, dreary weather on a Sunday definitely doesn’t help the scaries. But pasta most definitely does. Especially a creamy, decadent Alfredo sauce. But since we are two weekends into October, we have to do it up all fall with some Brussels sprouts and bacon.
This weekend was super fun…again. Which is why I am super depressed to see it coming to an end…again. But there are plenty more fall weekends ahead and I have both a busy schedule and a busy fall menu planned. There are just SO many fall recipes I am dying to make.
But this one is a classic. You can never go wrong with Alfredo, especially a Sunday night Alfredo. And you can really never go wrong with homemade pasta. Sunday’s were always made for homemade pasta. And the fall touch with the roasted Brussels sprouts and crispy peppered bacon is the perfect way to finish off this dish. You guys know I love my sprouts especially this time of year.
Well happy Sunday and cheers to the new week !! Hope you all have a good one !!
Ingredients
8 slices thick cut bacon, chopped and divided
4 tablespoons butter, divided
16 ounces heavy cream
salt and pepper
10 ounces Brussels sprouts
3 tablespoons olive oil
1/2 cup Parmesan cheese
fresh oregano
homemade pasta 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 the bacon is crisp. Add the cream, salt, and pepper. Set aside.
On a baking sheet line with parchment paper, add the Brussels sprouts and remaining 4 slices of bacon. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to a 400 degree oven and roast for about 15 minutes or until sprouts and bacon are crispy.
Cook the pasta and add it to the skillet with the cream. Add the cheese and remaining 2 tablespoons of butter. Taste and adjust seasonings. Serve topped with the Brussels sprouts, bacon, and fresh oregano.
