Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese

Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese
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By Missy Robbins

INGREDIENTS:

• 1 pound fresh spaghetti
• Salt and pepper
• 8 ounces bacon, julienned
• 2 Tablespoons olive oil
• 2 cups Brussels sprouts, julienned
• 1 cup chicken broth
• 2 Tablespoons butter
• ½ cup ricotta cheese

METHOD:

Bring a large pot of salted water to boil. Add the pasta and cook for 1 to 2 minutes until tender.

Meanwhile in a large saucepan over medium heat, render the bacon until crispy and set aside. Add the oil. Add the Brussel sprouts and quickly saute. Add the pasta, chicken broth and 1 cup of the pasta water. Cook over low heat for about 2 minutes. Remove from the heat and toss in the butter. Add the reserved bacon and toss. Season with salt and pepper.

Divide among 4 warmed plates and top each portion with a dollop of ricotta.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With a crisp green salad.

Kid Friendly:
Substitute petite peas instead of the Brussel sprouts.

Wine Pairing:
An Italian white such as the 2004 Lagrein Rosato