Ditalini with Brussels Sprouts, Bacon and Pecorino

Preheat an oven to 400°F (200°C).

Pile the brussels sprouts on a baking sheet lined with parchment paper. Drizzle with 4 Tbs. (2 fl. oz./60 ml) of the olive oil and the vinegar and toss to coat. Season with salt and pepper. Spread the sprouts in a single layer and roast, stirring once about halfway through, until fork-tender and caramelized, about 25 minutes. Set aside.

Bring a large pot two-thirds full of salted water to a boil over high heat.

In a large fry pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. When cool enough to handle, break the bacon into bite-sized piece.

Meanwhile, add the ditalini to the boiling water and cook according to the package instructions. Drain well and set aside.

Discard all but about 1 Tbs. of the bacon grease in the pan, add the remaining 2 Tbs. olive oil, and warm over medium-high heat. Add the onion, season with salt and pepper, and sauté until lightly browned and soft, about 4 minutes. Add the brussels sprouts, the pasta and the bacon and stir to combine. Stir in the chicken broth and cook until the sauce thickens just a bit, about 3 minutes. Stir in the cheese and the lemon zest. Taste and adjust the seasoning. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)