Recipe by "Food:The Way To Anyone's Heart"
An unlikely pairing,but quick and tasty.
Top Review by Ilysse
Yum! Thats what everyone said, even the picky 6 year old. I cut the brussels sprouts into quarters as they were a bit on the large side. I also used pancetta rather than bacon (8 thin slices) and 16 oz of pasta but left the cream sauce amounts alone and I think it was the perfect amount. Don't panic if the sauce doesn't seem to thicken enough in the pot. It gets to a cream or condenced milk consistency then when you pour it over the pasta it thickens more from the starch in the pasta and coats the pasta perfectly. I also added all the cheese in at once rather than in stages, a goof, but it worked fine. I somehow managed to get everything ready at the same time and used 2 pots and 1 pan, it wasn't as crazy as I feared LOL. This goes into the tried and true book and I think I'll send it to my mom who loves brussels sprouts. Thanks for posting this great recipe. Update: Family still loves this but I wanted to add that I've used broccoli, turkey bacon and skim milk with good results.
- 12 ounces penne pasta, uncooked
- 3 cups Brussels sprouts, trimmed and halved
- 1⁄4 teaspoon salt
- 2 slices bacon
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 (14 ounce) can chicken broth
- 3⁄4 cup parmigiano-reggiano cheese, grated and divided
- 1⁄4 teaspoon black pepper, freshly ground
- 1 tablespoon pine nuts, toasted and chopped (optional)
Directions See How It's Made
- Cook pasta according to package directions; drain well.
- Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
- Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
- Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
- Stir in cooked pasta; cover mixture and keep warm.
- Combine milk, flour, and broth, stirring well with a whisk.
- Melt butter in a medium saucepan over medium heat.
- Gradually add milk mixture; stirring constantly with a whisk until well blended.
- Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
- Pour sauce over pasta mixture, tossing to coat.
- Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.