Linguini Alfredo with Turkey Bacon and Broccoli

Linguini Alfredo with Turkey Bacon and Broccoli

After being away on vacation for a week in the south gulf coast region of Florida and eating at several wonderful restaurants, I returned from vacation inspired to make a new dish for dinner. 

I’ve tried making Alfredo sauce before, but never created a recipe that would do justice to the roman restaurateur Alfredo Di Lelio, who first invented the dish back in 1914, until now.

This recipe makes a rich, creamy flavorful Alfredo sauce.  Best of all, it’s a simple recipe that’s good for any level of cook.

Linguini Alfredo with turkey bacon and broccoli

Linguini Alfredo with turkey bacon and broccoli

Linguini Alfredo with Turkey Bacon and Broccoli


12 oz. whole-wheat linguini pasta

2 cups fresh broccoli crowns

5 tbsp. butter (margarine will not do)

2 medium-sized shallots, finely chopped

1 ¼ c light cream (measure it out and set it aside so it’s not too cold.  Otherwise it may curdle when adding into the warm pan)

6 oz. turkey bacon, chopped into ¾ inch pieces

½ tsp. salt

½ tsp. coarsely ground pepper

½ c grated Parmesan cheese, divided (see below)

2/3 c pasta water (reserved from the boiling pasta)

1 tbsp. chopped Italian parsley (if desired for garnish)


In a sauté pan on medium heat, cook the turkey bacon until crispy.  Using a slotted spoon, scoop out the fully-cooked bacon and place on a paper towel-lined plate, patting the excess grease from the bacon.  Set aside.

Cook the pasta according to the package directions.  5-7 minutes prior to the pasta being fully cooked add the broccoli and cook both together in the boiling water.  Before draining the pasta and broccoli, reserve 2/3 cup of the pasta water.  Drain the pasta and broccoli.

While the pasta is cooking, melt the butter in a large skillet over medium-high heat.  Add the shallots and cook for 2 minutes until tender.  Reduce the heat to medium and stir in the cream.  Cook for 4-5 minutes or until the sauce begins to slightly thicken.  Watch the heat and lower if necessary – you don’t want the cream sauce to burn.  Add in the bacon, salt, pepper and ¼ cup of the Parmesan cheese.  Stir.  Add in half of the pasta water and continue stirring until well mixed and heated throughout.

Stir into the heated sauce the cooked pasta and broccoli.  Add in some of the remaining pasta water if needed to further moisten the sauce.  Sprinkle the remaining ¼ cup of Parmesan cheese on top.  Garnish with the chopped parsley if desired.

Makes 4 good-sized servings, but can be easily doubled for a larger crowd.

This recipe makes four, good-sized servings

This recipe makes four, good-sized servings

If desired, you can substitute cooked chicken for the turkey bacon and skip the section about cooking the bacon.


Have you ever been inspired to create a new recipe after returning from vacation?

Do you have a good recipe for Alfredo sauce that would make Alfredo di Lelio proud?