Ingredients
- 1/2 cup hazelnuts (2 ounces)
- 2 1/2 cups chicken stock or canned low-sodium broth
- Salt
- 1 pound Brussels sprouts, halved or quartered if large
- 3/4 pound orecchiette pasta
- 3 slices of thick-cut bacon, cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
- Freshly ground pepper
Description
4.5
Food & Wine
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