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1
In a small saucepan, reduce the chicken stock to roughly 3/4 a cup (by cooking it for about 15 minutes over medium high heat).
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2
Fill a large pot with water, salt water and bring to boil.
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3
Add Brussels sprouts and let them cook for about 5 minutes until bright green and more tender.
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4
Pull them from water with a slotted spoon and place on paper towels.
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5
To the water, add in the campanelle pasta.
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6
Cook for 9-10 minutes until al dente.
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7
Then drain it and set aside.
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8
Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
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9
Then remove it from the skillet and drain the bacon on paper towels.
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10
Add butter to pan with the bacon drippings and let it cook over medium heat until the butter/oil is brown and frothy (about 2 minutes).
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11
Add the Brussels sprouts and cook for another 2 minutes.
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12
The Brussels sprouts will begin to turn a lovely brown color.
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13
Add in pasta and reduced chicken stock.
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14
Keep stirring until chicken stock has begun absorb into the pasta and Brussels sprouts and has formed a nice sauce (about another 2 minutes).
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15
Add in grated parmesan and cracked fresh black pepper over the top.
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16
Garnish with the bacon and some extra grated parmesan.
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17
Yum!
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18
You will want to make this every night!
