Spaghetti With Brussels Sprouts and Bacon |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe is from Rachael Ray. 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:
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.
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