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This cozy bowl of Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo is THE best any night of the week fall pasta. I’m taking a classic pasta recipe and updating it with a rich and creamy sauce, crispy Brussels sprouts, and bacon. Every twirl of pasta has delicious fall flavors that melt in your mouth. It’s the coziest, creamiest bowl of Fettuccine Alfredo that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious.
Growing up, Friday and Saturday nights were always reserved for pasta or pizza dinners. Most Friday nights my dad would make his Friday night pasta dish, which to this day is one of my favorite dishes. It could be due to the fact that it’s my dad’s recipe, but regardless it’s a delicious pasta dinner that I really love.
When dad wasn’t making his pasta dish on Friday night, he was making his Fettuccine Alfredo pasta. A dish both my mom and I always loved. Since he didn’t make fettuccine as often as his other dinners (i.e chicken, rice, and tacos…and then more chicken and rice), fettuccine nights always felt special. Especially in the fall when we’d cozy up by the fire while eating.
Twas’ the best, and I love these memories!
Sidenote, as my mom reads this she’ll also think back to those days. I can already see the smile on her face, we miss those cozy nights by the wood-burning fire.
Here’s the thing, my dad is a great cook, and I believe I take after him when it comes to anything in the kitchen, but the thing about dad’s recipes?
They’re simple as can be, meaning there is no recipe. The way my dad cooks is simple, he takes what he has in the fridge and makes dinner out of it. He doesn’t cook from cookbooks or google anything. He just cooks to eat and hopes it all turns out ok. Thankfully for us, it always did.
The point here is that my dad just winged it in the kitchen, which I swear always creates the very best recipes. My inspiration for this fettuccine was very much my dad (I even used his “secret” ingredient, that’s not traditional), but with my twist, crispy brussels sprouts, and bacon too.
I like to think of this as the fall edition of Fettuccine Alfredo. It’s rich, creamy, swirled with browned butter, and topped with brussels sprouts that taste almost chip-like, plus crispy salty bacon too.
It’s indulgent…but so delicious.
Finally, the details…those sprouts!
Start with pasta. Use classic fettuccine for this. Yes, any cut of pasta will work and be delicious, but Fettuccine Alfredo isn’t Fettuccine Alfredo without the right cut of pasta. So use the fettuccine.
While that pasta water is coming to a boil, start and finish the recipe. Yes, this is a one-skillet, one-pot, thirty-minute dinner.
Cook up your bacon until it’s extra crispy. Now do the same with the Brussels sprouts. You want to get them extra crisp, so cook the sprouts cut side down and avoid stirring for the first four or so minutes of cooking. Once the cut side of the sprouts are crisp, toss and cook until the outside is crispy too, then remove from the skillet. This will ensure they stay crispy, instead of just fading away into the buttery creamy sauce.
Onto the cream sauce. Browned butter, garlic, herbs, a splash of milk, and lots of Parmesan, plus dad’s secret ingredient…the tiniest amount of cream cheese.
This is easy, brown the butter, add the garlic and herbs, then add a splash of milk. I usually just use whole goat’s milk with a light splash of cream or canned coconut milk. If you want to make this a little lighter, simply use all milk or all canned coconut milk. Or if you want to make this less heavy on the dairy, use all canned coconut milk. Promise you don’t taste the coconut at all.
Once you add the milk, whisk in the cream cheese. Now, I know this isn’t typical in fettuccine, but my dad used to make fettuccine as follows: one whole stick of butter, a couple cups of whole milk or cream, and then one eight-ounce package of cream cheese. He’d toss in the pasta, then add more Parmesan than you’d ever think could be added (he loves parmesan). Of course, it was delicious!
It was a heavy sauce, but it was so good, and I think the cream cheese was the reason. It creates a silky smooth sauce every time. I’m only using the tiniest amount, but it seems to do the trick!
Finish it up!
Add the pasta to the sauce, and toss it! As you add the pasta to the sauce, it will immediately begin to thicken and become very creamy. Let the pasta cook in the sauce a minute or two, then serve immediately.
Yes, fettuccine is one of those dishes that should be eaten right off the stove. Simply plate it, and top with those crispy sprouts and bacon. Adding an extra dusting of parmesan never hurts either.
This recipe is all about the sauce, the sprouts, and the bacon. The sauce is buttery, a touch garlicky, herby, and so creamy. It’s my favorite combo.
The crispy Brussels sprouts are a game-changer. Their flavor is intense, but the texture is almost chip-like. And the bacon? Well, it adds a saltiness that keeps everyone coming back for seconds.
Nothing beats this one. Perfect for an autumn Wednesday night, or maybe save it for a Friday night? Honestly, it’s delicious any night of the week…so make when this dish when it suits you best…and enjoy!
Looking for other fall pasta recipes? Here are a few ideas:Â
Butternut Squash Pasta Carbonara with Rosemary Bacon
Browned Sage Butter Chicken Piccata with Mushroom Pasta
Slow Cooker Saucy Sunday Bolognese Pasta
Lastly, if you make this Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo
Servings: 6
Calories Per Serving: 778 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound fettuccine pasta
- 4 thick-cut slices bacon, chopped
- 2 tablespoons extra virgin olive oil
- 3/4 pound Brussels sprouts, thinly sliced or halved, if small
- kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, minced or grated
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- 1 pinch crushed red pepper flakes
- 2 cups whole milk or canned coconut milk
- 1/2 cup heavy cream or canned coconut milk
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups grated Parmesan or Pecorino RomanoÂ
- 1/4 teaspoon ground nutmeg
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. 2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Add the Brussels sprouts, cut side down, and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Toss the sprouts, add the olive oil and cook another 2-3 minutes, until crisp. Remove the Brussels sprouts from the skillet to a plate. 3. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan and nutmeg. Season with salt + pepper. Toss in the pasta and cook 3-5 minutes, then remove from the heat. 4. Divide the fettuccine between plates and top with crispy Brussels sprouts, and bacon. Eat and enjoy immediately.
Notes
To Make Vegetarian:Â simply omit the bacon and start the cooking process with the olive oil and brussels sprouts.Â
I cannot tell you how many times I’ve made this fabulous recipe. We eat it all the time and every time it just gets better. Thank you so much for sharing this recipe. Who knew that Brussel sprouts would go so well with pasta. I have even prepared the sprouts as instructed in this recipe and put them on homemade pizza with whipped cream /fontina cheese white sauce and it’s to die for. Thanks for opening up my eyes to new possibilities with an old favorite veggie.
PS I added sauteed sliced mushrooms to the pizza and it was great. Might give mushrooms a try in the pasta dish next time.
Hey Gale,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
I’ve attempted this recipe 4 times, 3/4 times the sauce curdled and became chunky as soon as I added the noodles to the sauce ????. I tried letting the noodles drain and dry the excess water off well and it still happened. The one time the sauce stayed smooth it was delicious.
Hey Amelia,
So sorry about this! Is your heat on high when adding the noodles? This can cause the sauce to curdle, try keeping your heat on low. I hope this helps! xTieghan
Keep the cream/butter below 170°, especially when adding the parm. That’s the key.
DELICIOUS! I paired this with HBH Chicken Parm and my guest loved it! Make this and your guest will be wowed!
Hey Hannah,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Hi Teighan,
I was so excited to make this tonight, I used lactose free milk and coconut milk. But it seemed to clump together and not turn saucey like your pictures do! Do you have any trips for what I might have done wrong?
Cheers!
Hey Alicia,
So sorry you had issues with the sauce, I haven’t tested this with dairy free ingredients so that could have been your issue. So sorry! xTieghan
Attempted this recipe and it didn’t quite go as planned. The cheese seized up into clumps and it was watery not creamy. I did use 2% milk instead of whole. I wonder if I didn’t brown the butter long enough? Or maybe I let it simmer too long before adding pasta?
Hey Anna,
So sorry about this! Next time, try adding using whole milk in place of the 2%. Also, I know if can be a pain, but I like to shred my cheese by hand, it makes a huge difference in melting. I hope this helps for next time! xTieghan
I have made many of your recipes and I have to refrain myself each time from telling you how delicious the food is, you’ve definitely increased the quality of life for my family and I. Flavorful and perfectly balanced and made with basic pantry ingredients. I just made this today after coming home from work and it was so delightful. Thank you so much for all your recipes.
Hey there,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
We loved this recipe. Will definitely make it again
Hey Karen,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Made this tonight and tossed scallops on top! It rocked Tieghan!!
Hey Caroline,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Absolutely loved the flavor but my sauce was broken. Any idea what I could have done wrong?
Hey Aubree,
So sorry you had issues with the sauce! Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
Best fettuccine Alfredo I have ever had. Also a guest favorite.
Hey Skip,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
I tried this recipe tonight and it was SO good! Truth be told, I skipped the bacon and Brussel sprouts and just went with traditional Alfredo. I accidentally even added too much heavy cream (1 cup vs 1/2c called for) and it still turned out perfect when letting it simmer for the whole 8 minutes. This was my first time freshly grating some fresh Parmesan, and WOW! What a difference it makes!! Definitely worth the extra time. Look forward to trying more of your recipes soon!
Hey Savannah,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Tiegan knocked it out of the park AGAIN!!! I was skeptical about the coconut milk, it just sounds so wrong for Alfredo. I have also always snubbed my nose at Alfredo sauces with cream cheese in them. I took a chance on this recipe because every one of hers I’ve done has been outstanding. I used coconut milk and half and half. I skipped the olive oil and used the bacon grease. The applewood smoked bacon gave the whole dish a nice smokiness. Went with reggiano. This was absolutely delicious.
Hi Christina! I am so happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
I’ve made so many of your recipes and have loved them all! The flavor of mine was not as cheesy as I was expecting, but I think this could’ve been due to the Parmesan I was using.
I was wondering if you think this recipe would freeze well as it made quite a bit for one person to eat?
Hey Nina,
Thanks for giving the recipe a try! Yes, you can certainly freeze this. Please let me know if you have any other questions! xTieghan
This is so creamy and delicious! My husband said he prefers “normal” alfredo that’s saucier, not so thick, and doesn’t taste like cream cheese.. but I loved this alternative. I also didn’t think it tasted like cream cheese at all. It did take me a bit longer to cook overall (the brussels spouts needed a few more minutes, as did the sauce). The only change I’ll make next time is adding more brussels sprouts and bacon because I love them and didn’t get enough.
I am really happy this turned out so well for you, Maggie! Thank you for trying it! xTieghan
DELICIOUS!! Another recipe that is being bookmarked for future dinners. Really simple to make and so flavorful. It was a hit in my home!!
I am so happy to hear that! Thank you Sandy! xTieghan