Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese

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Submitted by: John Beeler
Rating: 
Makes: 4 servings adjust

Directions

Ingredients

  • 1 pound Spaghetti

Step 1

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

Ingredients

  • 8 ounces Bacon, julienned
  • 2 tablespoons Olive Oil
  • 2 cups Brussels Sprouts, julienned

Step 2

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.

Ingredients

  • 1 cup Chicken Broth
  • 2 tablespoons Butter
  •   Salt and Pepper

Step 3

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.

Ingredients

  • 1⁄2 cup Ricotta Cheese

Step 4

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