Pasta with Brussels Sprouts and (Turkey) Bacon

1. Preheat the oven to 375°. Toast the pecans, in a single layer on a cookie sheet, for about 8 minutes, or until fragrant. Let the nuts cool, then coarsely chop them.

2. In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15-20 minutes; keep warm.

3. Bring a large pot of salted water to a boil. Add the Brussels sprouts, cover and cook until bright green and tender, but still with a bit of bite (about 5 minutes). Remove the Brussels sprouts from water with a slotted spoon and pat them dry.

4.Return the water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes; drain.

5. Meanwhile, in a large, deep skillet, cook the turkey bacon over moderately high heat until browned, turning frequently, about 5 minutes. Drain the bacon on paper towels.

6.Add the olive oil to the skillet and warm it over moderately high heat. Add the Brussels sprouts and pecans and cook until heated through and the Brussels sprouts are slightly browned, about 2 minutes.

5. Add the turkey bacon and pasta along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes.

6. Season with salt and pepper and transfer to a large serving bowl. Garnish with cheese, if desired, and serve.