This amazing Fettuccine dish with bacon and broccoli is quite a guilty pleasure with all that creamy Parmesan Alfredo sauce. And it’s a perfect dish by itself as a main course pasta or alongside a steak or a pork chop. You decide!
I smell bacon!
Bacon imparts lots of flavor to the sauce, while broccoli adds a mildly sweet taste. It’s a great option for bacon lovers and the addition of broccoli makes it a little healthier choice.
Just like the original Alfredo sauce preparation, it’s thickened only by cheese and not starch or flour!
The sauce is reach and creamy and the bacon just makes this extra delicious – and can be adapted in so many wonderful ways: you can add chicken, use different kind of cheese, make sauce thicker or runnier to your liking.
How could bacon and broccoli in creamy Alfredo sauce be wrong?
So easy and sooo delish!
- 10 oz Fettuccine
- 1 tbsp olive oil
- 5 slices bacon, crumbled
- 2 cups broccoli florets, cooked
- 4 gloves minced garlic
- 1 cup heavy cream
- 1 cup milk
- 2/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- Place parchment paper on cookie sheet and cook bacon in the oven at 400 F. for 15 minutes.
- While the bacon is cooking, prepare pasta according to package directions and set aside.
- Reserve 1 cup of hot pasta water.
- Boil water for broccoli, add once it reaches boiling point, turn off the stove and let broccoli sit in hot water for 5 minutes. Then drain immediately.
- Saute garlic in olive oil for 3 minutes, until slightly browned. Gradually add milk, stirring constantly and cook for 2 minutes or until bubbly, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt.
- Crumble bacon and set aside.
- Add hot pasta to pan and toss well to combine. Sprinkle with bacon, parsley, and pepper. Mix well together.
- If it appears too thick, add 1/3 cup of reserved hot pasta water. Sprinkle with extra Parmesan, if desired.