Ingredients
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¾ pound Spaghetti
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¾ pound Brussels sprouts
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4 tablespoons (½ stick) Unsalted Butter
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2 cloves Garlic
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¼ cup Heavy Cream
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Kosher Salt
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Black Pepper
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3 ounces Ricotta
Directions
Steps
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1
Done
|
Cook the pasta according to the package directions; drain, reserving ½ cup of the cooking water. |
|
2
Done
|
Cook the Brussels sprouts in 2 tablespoons of the butter in a large skillet over medium heat, tossing occasionally, until crisp-tender, 4 to 6 minutes. Add the garlic; cook until fragrant, 1 minute. Toss with the pasta, heavy cream, the remaining 2 tablespoons of butter, and the reserved cooking water. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve topped with the ricotta salata. |
