Penne with Brussels Sprouts and Crisp Bacon

Penne with Brussels Sprouts and Crisp Bacon(Adapted from CL)

12 ounces uncooked penne
3 cups trimmed, halved Brussels sprouts
1/4 teaspoon salt
4 center-cut bacon slices
1 cup milk
3 1/2 tablespoons all-purpose flour
14 ounces chicken broth
1 tablespoon butter
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon chopped hazelnuts, toasted
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting the salt and fat. Drain well.

Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.

Cook bacon in a large sauce pan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

Add Brussels sprouts to the bacon drippings in pan; sauté 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.

Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 10-15 minutes or until thickened, stirring constantly. The sauce may end up on the thin side, possibly add a little cornstarch if too thin. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper.