bacon
brussels sprouts
cheese
dinner
lunch
pancetta
pasta
pecorino
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Spaghetti with Brussels and Bacon

Spaghetti with Brussels and Bacon

Chicken Dinner for Picky Eaters + Rach's Savory French Toast

Get Ready for Summer With Baby Back Ribs + Rach's Mixed Grill Me…

Comedian Heidi Gardner "Pleads" for This Celeb to Host "SNL" Aga…

Long Island Restaurant Leilu Helps Local Musicians Survive Pande…

How to Make John's "Spring Forward" Vodka Cocktail

How to Make Pasta with Peas, Lemon-Ricotta and Pistachio | Racha…

SNL's Hilarious Heidi Gardner + Rach's Easy Pasta with Peas, Ric…

Rach's Greek Stuffed Peppers + Her Sister Maria is Making Apple …

How to Make White Chicken Chili for Two

How to Make Apple Puffs with Store-Bought Puff Pastry | Rachael'…

The Skincare Products Men Should Be Using—According To a Beauty …

How to Make Chocolate Chip Cake Mix Banana Bread

How to Make Chickpea Soup with Crispy Kale | Rachael Ray

How to Make Red Velvet Chocolate Chip Cake Mix Cookies

How to Make Carrot and Butternut Curry

We Asked Meat-Loving Family of 8 to Go Meatless for ONE WEEK

No Makeup Challenge: Woman Who Spends Hour Per Day Doing Makeup …

3 Stylish + Supportive Swimsuits for Different Body Types

2022 Home Gadgets That Make Life Easier

Ingredients

  • 3 tablespoons EVOO Extra Virgin Olive Oil
  • 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 to 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

Yield

Serves: 4

Preparation

Bring a large pot of water to a boil for the pasta.

Heat a deep skillet over medium-high heat with EVOO, 3 turns of the pan. Add the bacon and render 2-3 minutes. Add garlic and chili pepper, and stir 1 minute. Add shredded Brussels sprouts and season with black pepper. Toss to lightly brown, season with nutmeg, thyme and lemon zest. Once Brussels wilt and lightly brown at edges, add stock, lemon juice and butter; reduce heat to low.

Salt the boiling water for the pasta. Drop pasta and cook to al dente, reserve 1/2 cup starchy cooking water. Drain pasta, toss with sprouts and a little starchy water. Remove from heat and toss with cheese, serve immediately.