Spaghetti With Brussels Sprouts and Bacon

Name: Spaghetti With Brussels Sprouts and Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil; 1/2 lb pancetta or 1/2 lb bacon, chopped; 4 garlic cloves, chopped; 1 small red chili peppers, seeded and finely chopped or 1 teaspoon crushed red pepper flakes; 1 pint Brussels sprout, cores trimmed and thinly sliced about 1/8-inch thick; black pepper; 1 few grates nutmeg; 2 tablespoons fresh thyme, chopped; 1 teaspoon lemon zest; 1/2 cup chicken stock; 1 tablespoon lemon juice; 1 tablespoon butter; salt; 1 lb spaghetti; 1 cup grated pecorino romano cheese

Submitted by Pinay0618

"Recipe is from Rachael Ray."

Download

Ready In:: 40mins
Ingredients:: 15
Serves:: 4

ingredients

3 tablespoons extra virgin olive oil
¹⁄₂ lb pancetta or 1/2 lb bacon, chopped
4 garlic cloves, chopped
1 small red chili peppers, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
1 pint Brussels sprout, cores trimmed and thinly sliced about 1/8-inch thick
black pepper
1 few grates nutmeg
2 tablespoons fresh thyme, chopped
1 teaspoon lemon zest
¹⁄₂ cup chicken stock
1 tablespoon lemon juice
1 tablespoon butter
salt
1 lb spaghetti
1 cup grated pecorino romano cheese

directions

Bring a large pot of water to a boil for the pasta.
Heat a deep skillet over medium-high heat with olive oil, three turns of the pan. Add the bacon and render for 2-3 minutes. Add the garlic and chili pepper and stir for 1 minute. Add the shredded Brussels sprouts and season with black pepper. Toss to lightly brown; season with nutmeg, thyme and lemon zest. Once the Brussels wilt and lightly brown at the edges, add the stock, lemon juice and butter; reduce the heat to low.
Salt the boiling water for the pasta. Drop the pasta and cook to al dente; reserve 1/2 cup of the starchy cooking water. Drain the pasta and toss with the sprouts and a little starchy cooking water. Remove from the heat and toss with the cheese; serve immediately.