Brown Butter and Brussels Sprout and Bacon Fettuccine Alfredo

Brown Butter and Brussels Sprout and Bacon Fettuccine Alfredo

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 Servings


  • 1 pound fettuccine pasta
  • 4 thick-cut slices bacon chopped
  • 2 tbsp extra virgin olive oil
  • 3/4 pound Brussels sprouts thinly sliced or halved, if small
  • Kosher salt and black pepper
  • 4 tbsp salted butter
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh oregano or 1 tsp. dried oregano
  • 1 tbsp chopped fresh sage or 1 tsp. dried sage
  • 1 pinch crushed red pepper flakes
  • 2 cups whole milk or canned coconut milk
  • 1/2 cup heavy cream or coconut cream
  • 2 oz. cream cheese at room temperature
  • 1 1/2 cups grated Parmesan or Pecorino Romano
  • 1/4 tsp ground nutmeg


  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
  • 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.
  • 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.
  • Divide the fettuccine between plates and top with crispy Brussels sprouts, and bacon. Eat and enjoy immediately.
Keyword Brussels Sprouts, Coconut Cream, Coconut Milk, Garlic