Fettuccine Alfredo with Bacon and Roasted Butternut Squash
A comforting twist on a classic, this fettuccine Alfredo combines creamy, rich sauce with sweet roasted butternut squash and crispy Applewood Smoked Bacon. Finished with Parmesan, fresh herbs, and a hint of heat, it’s a balanced mix of savory, sweet, and indulgent flavors that somehow convinces you it’s a “complete meal” and not just pasta living its best life.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 01h 00 minutes
Serves: 4 people
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Ingredients
- 1 (12oz) Pkg Nueske's Applewood Smoked Medium-Sliced Bacon, cooked, drained and crumbled into large pieces
- 1 to 1 1/4 Pounds Butternut squash, peeled, seeded & cut into 3/4 inch cubes
- 2 tbsp Olive oil
- 1 lb Fettuccine noodles, dry
- 3 to 4 cups Favorite Alfredo Sauce, homemade or prepared
- 1/2 cup Grated Parmesan cheese, plus additional to taste
- 1/4 cup Coarsely chopped fresh Italian parsley, or fresh sage
- 2 tbsp Salt
- Red Pepper Flakes to Taste
- Salt & Pepper to Taste
Method
- Preheat oven to 400°F. Arrange bacon slices on a foil lined baking sheet fitted with a wire rack. Bake for 15 to 20 minutes, or until crisp. Transfer to paper towels to drain.
- Line a rimmed baking pan with aluminum foil. Add the butternut squash to the pan and toss with olive oil, salt, and pepper. Roast for 20 to 25 minutes, or until tender. Remove from the oven and keep warm.
- While the squash is roasting, bring a large pot of water to a boil. Add 2 tablespoons of salt, then add the fettuccine. Cook according to package directions, stirring occasionally. Drain and keep warm.
- In a large pan, warm the Alfredo sauce. Add the cooked pasta and roasted squash, gently tossing to combine. Add ½ cup of Parmesan cheese and toss again until evenly coated.
- Transfer to a serving platter. Top with cooked bacon, red pepper flakes, and fresh parsley. Serve with additional grated Parmesan cheese, to taste.
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