Spaghetti With Brussels Sprouts and Bacon

• 3 tablespoons extra virgin olive oil
• 12 lb pancetta or 12 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
• 12 cup chicken stock
• 1 tablespoon lemon juice
• 1 tablespoon butter
• salt
• 1 lb spaghetti
• 1 cup grated pecorino romano cheese

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.
3. Add the bacon and render for 2-3 minutes.
4. Add the garlic and chili pepper and stir for 1 minute.
5. Add the shredded Brussels sprouts and season with black pepper.
6. Toss to lightly brown; season with nutmeg, thyme and lemon zest.
7. Once the Brussels wilt and lightly brown at the edges, add the stock, lemon juice and butter; reduce the heat to low.
8. Salt the boiling water for the pasta.
9. Drop the pasta and cook to al dente; reserve 1/2 cup of the starchy cooking water.
10. Drain the pasta and toss with the sprouts and a little starchy cooking water.
11. Remove from the heat and toss with the cheese; serve immediately.

extra virgin olive oil, pancetta, garlic, red chili peppers, brussels, black pepper, grates nutmeg, fresh thyme, lemon zest, chicken, lemon juice, butter, salt, pecorino romano cheese

Taken from www.food.com/recipe/spaghetti-with-brussels-sprouts-and-bacon-492469 (may not work)