Spaghetti with Brussels and Bacon

Name: Spaghetti with Brussels and Bacon
Yield: Serves 4
Ingredients: Ingredients; 3 tablespoons extra virgin olive oil (EVOO); 1/2 pound guanciale, pancetta or bacon, chopped; 4 cloves garlic, thinly sliced or chopped; 1 small red chili pepper, seeded and finely chopped or 1 teaspoon crushed flakes; 1 rounded pint (1/2-2/3 pound) Brussels sprouts, cores trimmed and thinly sliced about 1/8-inch thick; Black pepper; A few grates of nutmeg; 2 tablespoons fresh thyme, chopped; 1 teaspoon lemon zest; 1/2 cup chicken stock; 1 tablespoon lemon juice; 1 tablespoon butter; Salt; 1 pound spaghetti; 1 cup grated Pecorino Romano cheese; Serves 4

Spaghetti with Brussels and Bacon was pinched from <a href="http://www.rachaelray.com/recipe.php?recipe_id=5135" target="_blank">www.rachaelray.com.</a>

"Rach was inspired to make this pasta dish from her favorite pizza served at Motorino, a restaruant in New York City...."

INGREDIENTS

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Ingredients

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3 tablespoons extra virgin olive oil (EVOO)

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1/2 pound guanciale, pancetta or bacon, chopped

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4 cloves garlic, thinly sliced or chopped

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1 small red chili pepper, seeded and finely chopped or 1 teaspoon crushed flakes

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1 rounded pint (1/2-2/3 pound) Brussels sprouts, cores trimmed and thinly sliced about 1/8-inch thick

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Black pepper

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A few grates of nutmeg

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2 tablespoons fresh thyme, chopped

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1 teaspoon lemon zest

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1/2 cup chicken stock

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1 tablespoon lemon juice

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1 tablespoon butter

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Salt

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1 pound spaghetti

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1 cup grated Pecorino Romano cheese

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Serves 4

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