Spaghetti With Brussels Sprouts and Bacon Recipe

Name: Spaghetti With Brussels Sprouts and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 12 lb pancetta or 12 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; ½ cup chicken stock; 1 tablespoon lemon juice; 1 tablespoon butter; salt; 1 lb spaghetti; 1 cup grated pecorino romano cheese

Servings: persons

3 tablespoons extra virgin olive oil
12 lb pancetta or 12 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
½ cup chicken stock
1 tablespoon lemon juice
1 tablespoon butter
salt
1 lb spaghetti
1 cup grated pecorino romano cheese

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.
3
Add the bacon and render for 2-3 minutes.
4
Add the garlic and chili pepper and stir for 1 minute.
5
Add the shredded Brussels sprouts and season with black pepper.
6
Toss to lightly brown; season with nutmeg, thyme and lemon zest.
7
Once the Brussels wilt and lightly brown at the edges, add the stock, lemon juice and butter; reduce the heat to low.
8
Salt the boiling water for the pasta.
9
Drop the pasta and cook to al dente; reserve 1/2 cup of the starchy cooking water.
10
Drain the pasta and toss with the sprouts and a little starchy cooking water.
11
Remove from the heat and toss with the cheese; serve immediately.

7812

kcal

Calories

596

Fat

Carbs

527

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 12 lb pancetta or 12 lb bacon, chopped, 4 garlic cloves, chopped, 1 small red chili peppers, seeded and finely chopped or 1 teaspoon crushed red pepper flakes, and more.

Yes, Spaghetti With Brussels Sprouts and Bacon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Brussels Sprouts and Bacon

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