Spaghetti With Brussels Sprouts And Bacon

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 bring a large pot of water to a boil for the pasta.
• 2 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.
• 3 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.