MY NOTES: If making this for four increase the chicken stock and cream to one cup each. Otherwise there isn't enough sauce.
For a twist, substitute Brussels Sprouts with cauliflower or broccoli. Just be sure not to omit the bacon. Serves 4.
1 pound orrechiette or conchiglie pasta
1/2 pound bacon, cut in 1/2 inch pieces
3/4 pound Brussels sprouts, trimmed and halved
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl.
the pasta is cooking, heat a skillet over medium heat. Add bacon and
cook until fat is rendered and golden. Remove with a slotted spoon and
drain on a plate lined with a paper towel. Discard all but one
tablespoon bacon fat from skillet. Add Brussels sprouts and saute until
they start to soften. Add garlic and saute until fragrant, 1 minutes.
Add chicken stock and continue to cook until Brussels sprouts are tender.
Add cream and simmer until reduced and thickened. Stir in salt and
Add Brussels sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.