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RecipesOctober 8, 2026 · 5 min read
Bacon-Fredo Pasta
Thin spaghetti tossed with crispy bacon, caramelized red onion, and shredded Brussels sprouts in a creamy Parmesan and egg-yolk sauce finished with garlic, oregano, and black pepper.
Thin spaghetti tossed with crispy bacon, caramelized red onion, and shredded Brussels sprouts in a creamy Parmesan and egg-yolk sauce finished with garlic, oregano, and black pepper.
Bacon-Fredo Pasta
Ingredients
- 12 oz bacon
- ¾ lb thin spaghetti
- 8 oz Parmesan cheese, shredded
- 2 cups half-and-half or heavy cream
- 1 cup Brussels sprouts, thinly sliced
- 1 large red onion, thinly sliced
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 tsp freshly cracked black pepper
- 1 large egg yolk
Directions
- 01In a skillet over medium heat, warm olive oil or melt butter. Add sliced red onion and cook for about 15–20 minutes until caramelized and tender.
- 02Add chopped bacon and shredded Brussels sprouts to the skillet. Cook for 8–10 minutes until the bacon is crispy and sprouts are softened. Transfer bacon and vegetables to a paper towel-lined plate to drain.
- 03Bring a large pot of salted water to a boil. Cook thin spaghetti according to package directions. Reserve 1 cup of pasta water before draining.
- 04In a bowl, whisk together egg yolk and cream until smooth.
- 05Reduce skillet heat to low. Pour in cream mixture, whisking continuously for 3–5 minutes until warm and slightly thickened.
- 06Gradually stir in shredded Parmesan cheese until melted and smooth. Season with garlic powder, oregano, and black pepper.
- 07Toss cooked pasta, bacon, onions, and Brussels sprouts into the Alfredo sauce until fully coated. If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.
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