1 4-oz. pkg. fresh Melissa’s Brussels sprouts, trimmed and cleaned
1 tablespoon olive oil
Kosher salt and black pepper
4 ounces fettuccini, cooked according to package directions
2 tablespoons unsalted butter
2 ounces mushrooms, sliced
1/2 teaspoon minced garlic
1 teaspoon chicken soup base
1/3 cup freshly grated Parmesan cheese
2/3 cup heavy cream
4 sliced bacon, cooked crisp and chopped
Preheat oven to 400° F. Toss brussels sprouts in oil and season with salt and pepper. Roast for 20 minutes.
While sprouts are roasting, melt butter in a 9-inch sauté pan. Sauté mushrooms for 2 to 3 minutes. Stir in garlic and cook for an additional minute. Stir in Parmesan and soup base to blend, then slowly add heavy cream. Keep warm over low heat until sprouts are ready.
Remove sprouts from the oven, toss pasta with cream sauce, and fold in Brussels sprouts and bacon. Serve immediately dusted with a few gratings of fresh nutmeg, cracked pepper, or a shake or two of Parmesan cheese. Makes two servings.