Orecchiette with Brussels Sprouts and Bacon

1. 1

   Preheat the oven to 375.

2. 2

   Spread the hazelnuts in a pie plate and toast for 8 minutes, or until fragrant.

3. 3

   Let the nuts cool, then coarsely chop them.

4. 4

   In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15 minutes; keep warm.

5. 5

   Bring a large pot of salted water to a boil.

6. 6

   Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes.

7. 7

   Using a slotted spoon, remove the Brussels sprouts and pat them dry.

8. 8

   Return the water to a boil.

9. 9

   Add the orecchiette and cook until al dente, 12 to 15 minutes; drain.

10. 10

    Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until crisp, about 6 minutes.

11. 11

    Drain the bacon on paper towels.

12. 12

    Add the butter to the skillet and cook over moderately high heat until browned and nutty, about 3 minutes.

13. 13

    Add the Brussels sprouts and hazelnuts and cook until heated through, about 2 minutes.

14. 14

    Add the orecchiette along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes.

15. 15

    Stir in 1/2 cup of the Parmigiano cheese, season with salt and pepper and transfer to a large serving bowl.

16. 16

    Garnish with the bacon and the remaining 1/2 cup of cheese and serve.

* Per serving · 4 servings · Values may vary.