Brussels sprout & bacon pasta

Step by Step

Step 1

Heat the oil in a large frying pan over a medium-high heat, then fry the bacon for 5-10 minutes until turning golden; transfer to a plate with a slotted spoon and set aside. Add the onions to the pan with a pinch of salt, then cook for about 10 minutes until soft. Stir in the sprouts, garlic and paprika; stir fry for a few minutes until the leaves start to wilt. Meanwhile, bring a large pan of salted water to the boil, then cook the pasta according to pack instructions.

Step 2

Add 1 ladleful (about 100ml) of the pasta cooking water to the sprouts and simmer until the sprouts are tender, adding a bit more water if necessary. Remove from the heat, then stir in the cream, lemon zest and juice, ½ of the parsley and ½ of the cheese.

Step 3

Drain the pasta, reserving some of the cooking water. Stir the pasta and bacon into the sprouts, adding a splash of the cooking water if needed. Divide among 4 bowls and sprinkle with the remaining parsley and cheese to serve.

Ingredient

Olive oil

2 tbsp 1 fl. ozs
Unwaxed lemon

2 2
Paprika

1 tsp 1 tsp
Double cream

150 mls 150 mls
Flat leaf fresh parsley

25 grams 0.06 lbs
Garlic

4 clove/s 4 clove/s
Pecorino

50 grams 0.11 lbs
Smoked bacon lardons

200 grams 0.44 lbs
Brussels sprouts

320 grams 0.71 lbs
Medium onions

2 2
Elicoidali rigati pasta

350 grams 0.77 lbs

Brussels sprout & bacon pasta

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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