Penne With Brussels Sprouts And Crisp Bacon - cooking recipe

Ingredients

12 ounces penne pasta, uncooked
3 cups Brussels sprouts, trimmed and halved
1/4 teaspoon salt
2 slices bacon
1 cup milk
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
3/4 cup parmigiano-reggiano cheese, grated and divided
1/4 teaspoon black pepper, freshly ground
1 tablespoon pine nuts, toasted and chopped (optional)

Preparation

Cook pasta according to package directions; drain well.
Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
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.
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 or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
Pour sauce over pasta mixture, tossing to coat.
Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.