Print
Total:
1 hr 15 min
Active:
20 min
Yield:
6 servings as an entree or 10 to 12 as starter or side
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
6 servings as an entree or 10 to 12 as starter or side
Level:
Easy

Ingredients

  • 4 cups Brussels sprouts, on the larger side, or 1 large stalk
  • Salt
  • 1 tablespoon EVOO
  • 4 ounces center-cut bacon or pancetta, chopped
  • 3 tablespoons butter
  • 3 to 4 cloves garlic, chopped
  • 1 onion, chopped
  • Freshly ground black pepper
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup grated Parmigiano-Reggiano
  • 1 cup chicken stock
  • 3 cups whole milk
  • Freshly grated nutmeg
  • 1 pound cavatappi, hollow short curls of pasta with lines, or penne
  • 1 cup shredded white sharp Cheddar
  • 1 cup shredded gruyere

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. 

With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl. 

Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil. 

Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon. Reduce the heat to low. 

Boil the pasta to just shy of al dente, 5 to 6 minutes, drain. 

Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Brussels Sprouts with Bacon and Cheese

Recipe courtesy of Alton Brown

Brussels Sprouts and Bacon Hash

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Roasted Brussels Sprouts with Bacon

Brussels Sprouts with Garlic and Bacon

Bacon-Braised Brussels Sprouts

Recipe courtesy of Tyler Florence

Caramelized Brussels Sprouts with Cranberries and Bacon

Elmo's Nightmare: Brussels Sprouts with Onions and Bacon

On TV

So Much Pretty Food Here