Penne with Brussels Sprouts and Crisp Bacon

One of my favorite recipes that my mother makes. Feel free to use extra bacon and extra parm. Original recipe calls for 3 cups of brussels, but we double it for more veggies.

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Step 1

To trim Brussels sprouts, discard the tough outer leaves and trim off about¼ inch from stems. Don't trim too much from the stems, or the sprouts will fall apart.

Step 2

Cook pasta according to package. Drain well.

Step 3

Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.

Step 4

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, set aside.

Step 5

Add Brussels sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.

Step 6

Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes o.r until thickened, stirring constantly. Stir in ¼ cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing_ to coat. Top with remaining ½ cup cheese, nuts, bacon, and pepper; serve immediately.