• 2 pints or 1 large stalk Brussels sprouts on the larger side
  • Salt and pepper
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1/3 pound center-cut bacon or pancetta, chopped
  • 3 tablespoons butter
  • 1 onion, chopped
  • 3 to 4 cloves garlic, chopped
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 3 cups whole milk
  • Black pepper
  • Freshly grated nutmeg, to taste
  • 1 pound cavatappi pasta (hollow short curls with lines) or penne
  • 1 cup white sharp cheddar, shredded
  • 1 cup Gruyere, shredded
  • 1 cup Parmigiano-Reggiano, grated


Serves: 6 as entre, 10-12 as starter or side




Preheat oven to 350F.



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



Bring a large pot of water to a boil. Salt water and par-boil the leaves 2 minutes or so to tender crisp. Remove with a spider, drain and cool, and dry on a kitchen towel. Add more water to fill the pot back up for the pasta and return to boil.



Heat a saucepot over medium heat with the EVOO and brown bacon; remove and drain. Pour off most of the drippings then add butter and melt. Add onions and garlic, stir 5 minutes, add a little salt and pepper, stir in flour and cook 1 minute. Whisk in wine to deglaze; whisk in stock and then milk. Cook to thicken and season with nutmeg to taste. Reduce heat to low.



Boil pasta 5-6 minutes to just shy of al dente; drain.



Stir 2/3 of the cheeses into sauce in a figure-8 motion. Drain pasta, toss with Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with remaining cheese and heat through in the oven, about 10-12 minutes.