Orecchiette with Brussels Sprouts and Bacon is a quick and easy weeknight dinner that can be prepared in 30 minutes. You may even have the ingredients on hand already!
Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic and Brussels sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 5-7 minutes.
Meanwhile, bring a large pot of heavily salted water to a boil; add the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
Stir in sprouts mixture, reserved 1/2 cup cooking liquid, cheese, and red pepper flakes. Drizzle with 2 tablespoons oil; add bacon. Toss until combined. Serve with more cheese.