Gluten/dairy free nutty bacon fettuccine will NOT disappoint! You could substitute the Brussels sprouts for another vegetable if you don’t like sprouts. Some cabbage would be just as good with this. Maybe chopped asparagus or multi colored bell peppers.
This recipe is based off of a recipe that Michael Symon shared on The Chew.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Nutty Bacon Fettuccine
- COOK 6 slices of thick bacon in a skillet until crisp, place on paper towel lined plate, cover with paper towels, and set aside. You can remove some of the bacon grease from the skillet if you like before the next step. I didn’t remove any though.
- STIR into the skillet 1/2 chopped onion, 1 tbsp. crushed fennel seeds, 3 cloves chopped garlic, some red pepper flakes, and cracked black pepper; sauté for a minute.
- ADD 2 cups thinly sliced Brussels sprouts & 1/2 cup crushed walnuts. Sauté until the sprouts are a little crisp, about 5 minutes.
- STIR in 1 package Cappellos Fettuccine noodles (cooked per package instructions), about 1/2 cup of the pasta water, juice & zest of 1 large lemon, 1/2 cup fresh chopped parsley, 1 tbsp. EVOO, crumbled reserved bacon, and cracked black pepper.
- TAKE off heat and let rest for 5 minutes. Taste and adjust seasoning. May need more salt, pepper, lemon juice, or pasta water.
My toddler actually liked this nutty bacon fettuccine! Who could blame him, there’s bacon in there which I don’t cook a lot. When my family smells bacon or I tell them bacon is for dinner, they always come running.
Grateful Day – I am grateful that my toddler has such a great friend to play with. He gets along with all his class mates and has several good friends he likes to play with. There is just that one “best friend” that seems to be the perfect match for his personality!
What’s your favorite vegetable?
Thank you for listening!