Brown Butter Brussels Sprout and Bacon Fettuccine Alfredo.
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
- 1 tablespoon chopped fresh 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 Romano
- 1/4 teaspoon ground nutmeg
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
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.
Source
Original recipe: View Original