Serves 3 (including 1 child)
| Salt and pepper, to taste | |
| 10 | ounces penne |
| 4 | thick slices bacon, cut into 1/2-inch pieces |
| 1/2 | pound Brussels sprouts, quartered |
| 1/2 | cup chicken stock |
| 1/2 | cup grated Parmesan |
2. Meanwhile, in a large skillet, render the bacon, turning often, until it is golden brown all over. Transfer to a plate lined with paper towels. Remove all but 2 tablespoons bacon fat from the skillet.
3. Add the Brussels sprouts to the bacon fat. Cook over medium-high heat, stirring often, for 3 minutes or until lightly browned. Add the stock, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Cook the sprouts for 5 to 6 minutes or until tender.
4. Add the Brussels sprouts, bacon, and Parmesan to the penne. Stir gently. Taste for seasoning and add more salt and pepper, if you like. Adapted from “Hungry Monkey’’ 
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