Brown Butter Brussels Sprout dan Bacon Fettuccine Alfredo

Name: Brown Butter Brussels Sprout dan Bacon Fettuccine Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
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 Romano; 1/4 teaspoon ground nutmeg

Just one skillet and 30 minutes and you'll have delicious pasta full of fall flavors!

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Brown Butter Brussels Sprout dan Bacon Fettuccine Alfredo

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

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 Romano
1/4 teaspoon ground nutmeg

Langkah-langkah

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.