Creamy Sprout and Bacon Fettuccine Alfredo


  • 1 packet of fettuccine pasta
  • 1 brown onion
  • 2 cups of button mushrooms, finely chopped
  • 5 slices of bacon, chopped
  • 2 tablespoons Tasmanian extra virgin olive oil
  • 2 cups of Brussels sprouts, thinly sliced or halved, if small
  • 2 tablespoons of butter
  • 4 garlic cloves, minced or grated
  • 1 tablespoon oregano, chopped
  • 1 tablespoon parsley, chopped
  • 1 pinch crushed red pepper flakes
  • 2 cups milk
  • 1/3 cup of cream
  • 2 ounces cream cheese, at room temperature
  • 1 1/2 cups grated Parmesan (or use any hard cheese you have available in the fridge).
  • Salt and pepper to season


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions and.
  2. Meanwhile, steam your Brussels sprouts. You can steam them in the microwave for 1-2 mins or on your cooktop for 4-5 mins until the sprouts turn a vibrant green and soften. Set aside.
  3. On low to medium heat, sauté the onion and bacon in a large, deep, frying pan until onions are soft. Add sprouts to the frying pan and cook for another 3-4 mins until bacon and sprouts are crispy.
  4. Add the butter, garlic and half of the herbs, season with salt and pepper. On a low heat stir through butter and herbs and cook for 1-2 minutes. Add the cheese, cream and milk. Stir through until combined to create a smooth sauce. Bring the sauce to a gentle simmer and cook for another 4 – 6 minutes.
  5. Remove from the heat and add the cooked pasta – stir through until combined.
  6. Serve immediately. Garnish with the remainder of herbs, sprinkle with chilli flakes, add grated parmesan and season with salt and pepper.