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Bacon and Brussels Sprouts Alfredo

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 4


  • 4 slices thick-cut bacon, chopped
  • ¾ pound Brussels sprouts, halved
  • 1 cup chopped red onion
  • 2 cloves garlic, minced
  • ½ pound cavatappi pasta, cooked according to package directions
  • 1 (15-ounce) jar four-cheese Alfredo sauce
  • 1 cup shredded Gruyère cheese (4 ounces)
  • 1 (4-ounce) jar diced pimientos, drained
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper


Preheat oven to 375°F.

In a large skillet, cook bacon over medium heat until crisp, 8 to 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.

Add Brussels sprouts and onion to skillet; cook over medium-high heat until lightly browned, about 6 minutes. Add garlic; cook for 1 minute. Remove from heat; stir in bacon, pasta, Alfredo sauce, half of cheese, pimientos, salt, and black pepper until combined. Spoon mixture into 4 (6-inch) ovenproof baking dishes; sprinkle with remaining cheese. Place dishes on a baking sheet.

Bake until hot and bubbly, about 20 minutes. Let stand for 10 minutes before serving.