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Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo | halfbakedharvest.com
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3.94 from 804 votes

Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo

Just one skillet and 30 minutes and you'll have delicious pasta full of fall flavors!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6
Calories: 778kcal



  • 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.


To Make Vegetarian: simply omit the bacon and start the cooking process with the olive oil and brussels sprouts. 


Calories: 778kcal