Pappardelle with Brussels Sprouts, Bacon and Whipped Ricotta

1 pound fresh pappardelle pasta

3 tablespoons olive oil

6 ounces bacon, diced into 1/4-inch pieces

½ onion, diced fine

1½ cups Brussels sprouts, quartered

1 cup chicken broth

4 ounces butter

¼ cup parmigiano reggiano

¼ cup ricotta, whipped in a food processor

Black pepper to taste

Heat a large pot of water until it boils. Add salt to taste.

Heat a large saute pan to medium and add the olive oil. Add the bacon and begin to render the fat.

When the bacon is cooked through and slightly crispy, add the Brussels sprouts and cook on high heat until they are golden. Add the chicken broth and let slightly reduce. Set aside.

Add the pasta to the boiling water and cook until tender, 1 to 2 minutes.

Remove the pasta from the cooking water and place in the pan with the bacon and Brussels sprouts. Cook for another 45 second and add the butter. Add the Parmesan and toss. Season with fresh black pepper.

Divide between the bowls and top with a spoonful of the ricotta.

Serves six.

Chef Missy Robbins, A Voce, New York