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1
Preheat the oven to 375.
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2
Spread the hazelnuts in a pie plate and toast for 8 minutes, or until fragrant.
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3
Let the nuts cool, then coarsely chop them.
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4
In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15 minutes; keep warm.
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5
Bring a large pot of salted water to a boil.
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6
Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes.
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7
Using a slotted spoon, remove the Brussels sprouts and pat them dry.
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8
Return the water to a boil.
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9
Add the orecchiette and cook until al dente, 12 to 15 minutes; drain.
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10
Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until crisp, about 6 minutes.
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11
Drain the bacon on paper towels.
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12
Add the butter to the skillet and cook over moderately high heat until browned and nutty, about 3 minutes.
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13
Add the Brussels sprouts and hazelnuts and cook until heated through, about 2 minutes.
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14
Add the orecchiette along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes.
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15
Stir in 1/2 cup of the Parmigiano cheese, season with salt and pepper and transfer to a large serving bowl.
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16
Garnish with the bacon and the remaining 1/2 cup of cheese and serve.
