Description
This Easy Fettuccine Alfredo with Broccoli is a creamy, comforting pasta dish featuring tender broccoli florets and savory Canadian bacon tossed in a rich Parmesan Alfredo sauce. Perfect for a quick weeknight dinner, it combines simple ingredients to create a flavorful and satisfying meal with just 20 minutes of total cooking time.
Ingredients
Scale
Vegetables
- 3 cups broccoli florets, cut into bite-size pieces
Pasta
- 8 ounces dried fettuccine (can substitute refrigerated fettuccine)
Proteins
- 6 ounces Canadian bacon, cubed (can substitute ham)
Dairy
- 2 tablespoons unsalted butter
- â…” cup heavy cream
- 1½ cups grated Parmesan cheese (approximately 6 ounces ungrated)
Seasoning
- ½ teaspoon ground black pepper
Instructions
- Cook Broccoli: Place broccoli florets in a large pot of boiling water over medium-high heat. Cook for 3 minutes until tender-crisp, then remove with a slotted spoon. Drain and set aside to keep warm.
- Cook Fettuccine: In the same boiling water, add the dried fettuccine and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and set aside.
- Sauté Canadian Bacon and Broccoli: While the pasta cooks, heat butter in a large sauté pan over medium-high heat. Add the cubed Canadian bacon and sauté for 2-3 minutes until slightly browned. Add the cooked broccoli to the pan and heat together for 1 minute, allowing flavors to combine.
- Make Alfredo Sauce and Combine: Pour heavy cream into the pan with the bacon and broccoli, then stir in the grated Parmesan cheese and ground black pepper. Mix the sauce until the cheese melts and the mixture is creamy. Add the drained fettuccine to the pan and toss everything together until the pasta is fully coated with the Alfredo sauce. Serve immediately while hot.
Notes
- To save time, you can steam the broccoli instead of boiling it for a slightly different texture.
- Use freshly grated Parmesan cheese for the best flavor and melting quality in the sauce.
- If you prefer a thicker sauce, reduce the amount of heavy cream slightly or simmer the sauce a bit longer before tossing with pasta.
- For a vegetarian version, omit Canadian bacon and consider adding sautéed mushrooms or extra broccoli.
- Ensure to cook the pasta al dente to maintain the perfect texture when tossed in the sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of cream to restore creaminess.
