Orecchiette with Brussels Sprouts and Bacon

Name: Orecchiette with Brussels Sprouts and Bacon
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 1/2; cups chicken stock or canned low-sodium broth; 57 grams 1/2 cup hazelnuts; 340 grams orecchiette pasta; 85 grams cup freshly grated Parmigiano-Reggiano cheese; 6 servings Freshly ground pepper; 6 servings Salt; 3 slices thick-cut bacon, cut into 1-inch pieces; 4 Tbsps unsalted butter; 454 grams Brussels sprouts, halved or quartered if large

You can never have too many main course recipes, so give Orecchiette with Brussels Sprouts and Bacon a try. This recipe makes 6 servings with 500 calories, 19g of protein, and 25g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up parmigiano-reggiano cheese, pepper, bacon, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat the oven to 37

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Oven

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

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Hazelnuts

Spread

Toast

Let the nuts cool, then coarsely chop them.

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Nuts

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

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Chicken Stock

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Sauce Pan

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes. Using a slotted spoon, remove the Brussels sprouts and pat them dry. Return the water to a boil.

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Brussels Sprouts

Water

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Slotted Spoon

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

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Orecchiette

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

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Bacon

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Frying Pan

Drain the bacon on paper towels.

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Bacon

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Paper Towels

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

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Butter

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Frying Pan

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

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Brussels Sprouts

Hazelnuts

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