Friday, February 21, 2014


You have to try this. I love, loved the flavor - it was unique and super yummy. ALL family members ate it which is a miracle.
*did not have pecans so I just omitted that from recipe...

All photos and recipe from:
Half-baked Harvest - check out the full recipe & photos

Caramelized Brussels Sprouts and Bacon Fettuccine Alfredo |
Brussels Sprouts
4 slices thick-cut bacon, chopped
1 tablespoon olive oil
15-20 large brussels sprouts, stems removed and sliced
1 clove garlic, minced or grated
1/4 teaspoons sea salt
2 tablespoons brown sugar
1/3 cup chopped pecans or walnuts
1 pound regular, whole wheat or whole grain fettuccine
4 tablespoons butter
2 cups milk (I use 2%), plus more for thinning if needed
8 ounces mascarpone cheese
1 cup freshly grated parmesan cheese, plus more for serving
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt

1/8 teaspoon nutmeg

  1. Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside.
  2. Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil over high heat. Add garlic and saute for 30 seconds. Add the brussels sprouts in a single layer and sprinkle with brown sugar and salt. Let sit 1 minute and stir. Continue to saute for another 4-5 minutes, until bright green and tender. Now add the pecans and cook another 3-5 minutes. Remove everything from the pan and carefully wipe the pan clean.
  3. To the same pan add the butter, milk and mascarpone cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the parmesan, parsley, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and brussels sprouts to the sauce and toss well, cook another 1-2 minutes to warm through. Serve immediately with fresh parmesan.
  4. If your skillet is not big enough to toss the pasta in transfer everything to a large pot or serving bowl and toss well.

Caramelized Brussels Sprouts and Bacon Fettuccine Alfredo |

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