This recipe is so delicious that we’ve made it twice in the past week! My in-laws came to visit, so I wanted to try something new and made this dish. We were all blown away by the creamy and smoky flavor combinations that left us craving more! So we made it again for dinner later in the week.
The first time we made the pasta it was a side dish, but we realized that is has the perfect flavor combination to be a filling and enjoyable main dish. We perfected the dish the second time by using thick bacon and plenty of Brussel sprouts. Since we planned to eat this as our main dish we liked the idea of using thick bacon. Brussel sprouts are some of my favorite vegetables. The slightly bitter flavor profile really pairs well with the bacon and cheese in this recipe!
This is a perfect fall meal. I love going to the market and getting a hearty stalk of freshly harvested Brussel sprouts and this is the perfect recipe! Since bacon tastes great in so many meals I’ll often pick up a bigger pack. When you purchase a bigger package it’s typically cheaper per ounce in the long run. I like to bake as much bacon as will fit on the baking sheet. I using cooling racks that I already have, but these options would be great for a fun gift idea! Who doesn’t want to get better at cooking bacon?
I especially loved pairing the shredded parmesan cheese with the creamy alfredo sauce.
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Creamy Pasta with Bacon
We were all blown away by the creamy and smoky flavor combinations that left us craving more!
- 12 oz penne pasta
- 10 strips thick cut bacon cooked & chopped
- 2 cups Brussel Sprouts quartered
- pinch salt
- pinch pepper
- 1 container refrigerated Alfredo sauce
- 1/2 cup shredded parmesan cheese
Sauté Brussel sprouts in hot olive oil for 10-12 minutes. Season with salt and pepper and stir occassionally.
Cook pasta until al dente.
In a large bow stir together Alfredo sauce, pasta and Brussel sprouts. Sprinkle bacon and parmesan cheese on top.