Spaghetti With Brussels Sprouts and Bacon

Recipe is from Rachael Ray.

• Ready In: 40 mins
• Serves: 4

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.