Cheesy Brussels Sprouts and Turkey Bacon Pasta

Ingredients

• 10 slices turkey bacon
• cut into 1/2 inch pieces
• 3 garlic cloves
• minced
• 4 shallots
• thinly sliced
• 1 12 lbs small Brussels sprouts
• washed
• trimmed and halved
• 1 12 cups chicken stock
• 12 ounces pasta
• I like to use a rigatoni or 12 ounces a cavatappi pasta
• 13 cup parmesan cheese
• fresh grated
• 13 cup romano cheese
• fresh grated
• 13 cup sage
• fresh and roughly chopped

Instructions

1. Season the bacon liberally with black pepper.
2. I love Turkey Bacon but it needs the extra kick of pepper.
3. Heat a large skillet over medium heat.
4. Add bacon, and cook until crisp (about 6-8 minutes).
5. Watch the bacon and turn frequently.
6. I find that Turkey bacon burns much easier than regular as it has less fat.
7. Once the bacon is finished cooking, remove bacon from the pan with a slotted spoon and drain on paper towels.
8. Add enough olive oil to the skillet to total about 2 Tablespoons.
9. Add garlic, shallots, and sprouts.
10. Season with salt and pepper.
11. Cook for about 3 minutes, or until the sprouts begin to brown.
12. Add the stock.
13. Season again with salt and pepper.
14. Cook about 10-12 minutes or until most of the liquid has been absorbed.
15. In the meanwhile, bring a large pot of water to a boil, add salt, and cook the pasta according to the manufacturer's directions.
16. Be careful not to over cook.
17. Drain but reserve about 1/2 cup of the cooking water.
18. Return pasta to the pot.
19. Stir in brussels sprouts mixture, cooking liquid, cheese, sage, and bacon.
20. Drizzle with a bit of olive oil.
21. Stir until well combined.
22. Serve along side your favorite main dish or as a main dish on its own.