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4.25 from 29 votes

Caramelized Brussels Sprouts and Bacon Fettuccine Alfredo

Creamy, comforting pasta that has got to be the perfect food to welcome Monday. A Monday complete with bacon and mascarpone cheese is definitely a good one in my book.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: bacon, pasta
Servings: 6 Servings
Calories: 684kcal
Author: halfbakedharvest

Ingredients

Brussels Sprouts

  • 4 slices thick-cut bacon chopped
  • 1 tablespoon olive oil
  • 15-20 large brussels sprouts stems removed and sliced
  • 1 clove garlic minced or grated
  • 1/4 teaspoons sea salt
  • 2 tablespoons brown sugar
  • 1/3 cup chopped pecans or walnuts

Pasta

  • 1 pound regular whole wheat or whole grain fettuccine
  • 4 tablespoons butter
  • 2 cups milk plus more for thinning if needed, I use 2%
  • 8 ounces mascarpone cheese
  • 1 cup freshly grated parmesan cheese plus more for serving
  • 1 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside.
  • Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil over high heat. Add garlic and saute for 30 seconds. Add the brussels sprouts in a single layer and sprinkle with brown sugar and salt. Let sit 1 minute and stir. Continue to saute for another 4-5 minutes, until bright green and tender. Now add the pecans and cook another 3-5 minutes. Remove everything from the pan and carefully wipe the pan clean.
  • To the same pan add the butter, milk and mascarpone cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the parmesan, parsley, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and brussels sprouts to the sauce and toss well, cook another 1-2 minutes to warm through. Serve immediately with fresh parmesan.
  • If your skillet is not big enough to toss the pasta in transfer everything to a large pot or serving bowl and toss well.

Notes

*This can easily be made vegetarian by leaving out the bacon. Just add a tablespoon more of olive oil when caramelizing the brussels sprouts.

Nutrition

Calories: 684kcal | Carbohydrates: 77g | Protein: 24g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 96mg | Sodium: 830mg | Potassium: 661mg | Fiber: 11g | Sugar: 17g | Vitamin A: 2235IU | Vitamin C: 50.2mg | Calcium: 520mg | Iron: 24.2mg