Penne with sprouts & pancetta

Name: Penne with sprouts & pancetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 77 g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta; 2 echalion shallots, sliced; 2 garlic cloves, crushed; 2 tsp fennel seeds; 330 g pack trimmed Brussels sprouts, roughly shredded; 300 g wholewheat De Cecco Penne Rigate; 6 tbsp reduced-fat pouring cream; 1 small lemon, zest

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
2 echalion shallots, sliced
2 garlic cloves, crushed
2 tsp fennel seeds
330g pack trimmed Brussels sprouts, roughly shredded
300g wholewheat De Cecco Penne Rigate
6 tbsp reduced-fat pouring cream
1 small lemon, zest

Method

Put the pancetta in a large frying pan set over a medium heat. Cook, stirring occasionally, for 5 minutes until starting to turn golden. Add the shallots, garlic and fennel seeds and cook for another 2 minutes until starting to soften. Stir in the sprouts, season, then increase the heat a little and cook for another 6-7 minutes until softened and charred in places.
Meanwhile, simmer the penne in a large pan of boiling salted water for 11 minutes, then drain, reserving a cupful of cooking water. In a small bowl, combine the cream and lemon zest.
Remove the pan of sprouts from the heat and pour in the cream. Add the drained pasta and toss everything together with a splash of cooking water until evenly coated. Serve immediately with a sprinkle of grated pecorino, if liked.