Brussels & Bacon Creamy Spaghetti

Guys! Guys!! I made this recipe the other night and it was out of this world delcious. If you like cheesy pasta, you must make this! I promise you won't be disappointed.

Recipe is adapted from


1 lb of gluten free spaghetti
6 slices of already cooked bacon, chopped (I used the precooked)
2 shallots, finely chopped
3 garlic cloves, minced
1 lb of brussels sprouts, thinly sliced
kosher salt & black pepper to taste
juice of 1/2 lemon
1/2 stick of butter
2 Tbsp of olive oil
2 Tbsp of all-purpose flour
1 cup of light whipping cream
1 cup of chicken broth
1 cup of shredded mozzarella
1/3 cup of grated parmesan cheese


In a large pot of salted boiling water, cook spaghetti until al dente.

In a large dutch oven, melt butter and add olive oil.

Cook shallots, garlic and brussels on medium heat until tender, about 10 minutes. Add salt and pepper and lemon juice.

Add flour and cook for about a minute.

Add chopped bacon.

Add cream and chicken broth and a pinch more salt and pepper. Let simmer 2-3 minutes until thickened.

Stir in mozzarella and parmesan until melted.

Add cooked spaghetti right into sauce mixture.

Add additional seasoning and parmesan to taste.


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