Fettuccine with creamy parmesan sauce and brussels sprouts


I’ve always prided myself on being rather adventurous when it comes to food. I’ll try everything once, and if I don’t like it I’ll give you a valid reason (it usually has to do with the texture rather than the flavour). But this wasn’t always the case. Like most children, there were certain things I just would not eat. On this list were all the usual suspects: spinach, liver, prawns and off course, brussels sprouts.  I came to love spinach and prawns, but I still don’t like liver.

For some unknown reason it escaped me to try brussels sprouts as a proper grown up – until last week. This was a big step, a make or break situation. If I did not like brussels sprouts this time round, it will be lost to me forever.

The plan now was to pair it with a few of my favourite ingredients. I’m talking carbo-loading with pasta, indulging in a creamy cheesy sauce and, well, bacon, since it’s awesome. The result? It was a freakin’ masterpiece. I’m totally hooked. Bring on the brussels sprouts!!



250 g fettuccine

250 g bacon, roughly chopped

300 g brussels sprouts, halved

2 tablespoons parmesan cheese

2 tablespoons flour

2 tablespoons butter

400 ml milk


1. Cook the pasta in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.

2. Fry the bacon in a large pan. When the bacon gets crispy, spoon them out of the pan and set aside.

3. Fry the brussels sprouts, flat side on the pan, in the oil from the bacon. It should take around 2 minutes for the brussels sprouts to be cooked and browned.

4. In a saucepan, mix the butter and flour into a paste over a medium heat.  Gradually add milk while continuously stirring. Beware of lumps.

5. When the sauce is thick and starts boiling, add the parmesan and mix with the pasta and bacon.

6. To serve, arrange the brussels sprouts on top of the pasta and add more parmesan to taste.


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