1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon chopped hazelnuts, toasted
1/4 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting the salt and fat. Drain well.
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 teaspoon drippings in pan. Crumble bacon; set aside.
Add Brussels sprouts to the bacon drippings in pan; sauté 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, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.
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Excellent! Easy to make. Used pine nuts instead of hazelnuts. Used 3 strips of center cut bacon and just put the sprouts in there without taking bacon out after the bacon crisped a little. Used appx 8 oz of mini farfalle, and that was plenty - more veggies per bite rather than pasta. Had it for dinner last night as directed; then reheated in oven with a little cheese broiled on top for dinner tonight - even better. Still have almost half left after 4 moderate servings; I think it would easily serve 6, especially with a salad or bread or something on the side. Will keep in my rotation. Sprouts are really tasty in this.
YUM! Perfect, comforting pasta dish for fall and winter. The only changes I made were in the interest of saving time and using fewer dishes: I didn't bother steaming the sprouts first, just threw them right in the bacon fat and sauteed for maybe 10-12 minutes until browned and delicious. I also used the same pot to mix the cheese sauce that I cooked the pasta in, then dumped the pasta and sprouts into that and mixed it all together. I also used a bit more cheese than called for, but I always use more cheese. :)
I made this for a family sunday dinner. I love brussel sprouts but my parents and siblings weren't too sure. We all LOVED this dish. I have made it several times since. It is delicious even if you don't think you like brussel sprouts!
I thought this was a great recipe. I roasted the brussels sprouts at 400 because I like the flavor of roasting better. Other than that, I followed the directions and it was wonderful. I will definitely make this again.
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