Penne with Bacon, Brussels Sprouts and Parmesan

Posted by thibeaultstable on

Please join Lori (All That Splatters) and myself for this weeks Weekend Blog Showcase.  
It is my turn this week to host and I’m showcasing a recipe I found on Taste Food.   I knew as soon as I saw Lynda’s photo of Bacon, Brussels Sprouts and Parmesan on Tastespotting, that it would be something both Moe and I would enjoy.    And I wasn’t wrong.  It was absolutely delicious.

I used penne but just about any shape of pasta will work.

We like more sauce and I found that the amount of sauce was just perfect for two servings of pasta.   If I was making this for four though  I would increase the cream and the chicken broth to a full cup each.  

Pasta with Brussels Sprouts and Bacon

Source:  Taste Food 

1 pound orrechiette or conchiglie pasta

1/2 pound bacon, cut in 1/2 inch pieces
3/4 pound Brussels sprouts, trimmed and halved (substitute
Cauliflower or Broccoli for the Brussels Sprouts)
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated Parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add bacon and cook until fat is rendered and golden. Remove with a slotted spoon and drain on a plate lined with a paper towel. Discard all but one tablespoon bacon fat from skillet. Add Brussels sprouts and saute until they start to soften. Add garlic and saute until fragrant, 1 minutes. Add chicken stock and continue to cook until Brussels sprouts are tender. Add cream and simmer until reduced and thickened. Stir in salt and pepper.
Add Brussels sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.

Thibeault’s Table Notes:  If making this for four increase the chicken stock and cream to one cup each.  

10 Comments Add yours

  1. Kathy Walker says:
    November 20, 2010 at 3:30 am

    This looks incredibly delicious!

  2. gld says:
    November 20, 2010 at 9:41 am

    I think we would both like this one….if I substituted the Brussels sprouts.

  3. La Table De Nana says:
    November 20, 2010 at 1:28 pm

    Ohyes~We make a very similar dish w/ rapini and pine nuts..Bacon..pasta and cheese what's NOT to love!!

  4. Liz That Skinny Chick Can Bake says:
    November 20, 2010 at 1:43 pm

    Looks like a fabulous pasta dish, Ann!I featured individual potato gratins on this week's Weekend Blog Showcase…

  5. Deana Sidney says:
    November 21, 2010 at 2:12 pm

    This pasta really caught my eye… I love brussels sprouts and they would be awesome in a creamy bacony pasta!

  6. Cathy says:
    November 21, 2010 at 2:19 pm

    Scrumptious, Ann. I'll pick up some brussel sprouts at the Thanksgiving market today so I can make this for dinner. B-Sprouts and bacon are made for each other.

  7. Linda says:
    November 21, 2010 at 9:01 pm

    Ann…Mike and I would absolutely love this!This would make a fabulous holiday first course!

  8. Barbara says:
    November 22, 2010 at 2:09 pm

    Marvelous, Ann. That sauce hold the brussel sprouts and bacon together…divine! Easy and delicious dinner on a busy night.

  9. Rich says:
    November 22, 2010 at 2:52 pm

    Ann, life is getting in the way of me doing the weekend food blog, but I will tell you this: when I get in on it, I will be making this. Wow, does it look fantastic!

  10. Randi says:
    November 23, 2010 at 2:12 am

    Had this at dinner. Yummy doesn;t even come close! My son said it should go in my \”make lots of times\” file.

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