3/4 pound spaghetti
4 tablespoons (1⁄2 stick) unsalted spread
3/4 pound Brussels sprouts, trimmed and cut
2 cloves garlic, cut
1/4 mug substantial cream
genuine salt and dark pepper
3 ounces ricotta salata, daintily cut
Cook the spaghetti as per the bundle headings, saving ¾ container of the cooking water. Channel the pasta and return it to the pot.
In the mean time, warm 2 tablespoons of the margarine in an extensive skillet over medium high temperature. Include the Brussels sprouts and cook, throwing once in a while, until fresh delicate, 4 to 6 minutes.
Include the garlic and cook until fragrant, 1 moment.
Include the Brussels sprouts, cream, the staying 2 tablespoons margarine, ½ teaspoon salt, ¼ teaspoon pepper, and ½ mug of the saved cooking water to the pasta and throw to cover.
Serve finished with the ricotta s