Brussels sprout & bacon pasta

Name: Brussels sprout & bacon pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 200 g smoked bacon lardons; 2 medium onions, finely chopped; 320 g Brussels sprouts, finely sliced; 4 clove/s garlic, crushed; 1 tsp paprika; 350 g elicoidali rigati pasta; 150 ml double cream; 2 unwaxed lemons, zest and juice; 25 g pack flat leaf parsley, leaves chopped; 50 g pecorino

Sprouts and bacon complement one another brilliantly. In Lucas Hollweg's recipe they’re combined in a pasta sauce, with paprika and salty cheese for an extra savoury layer.

4 out of 5 stars(5) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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2 tbsp olive oil
200g smoked bacon lardons
2 medium onions, finely chopped
320g Brussels sprouts, finely sliced
4 clove/s garlic, crushed
1 tsp paprika
350g elicoidali rigati pasta
150ml double cream
2 unwaxed lemons, zest and juice
25g pack flat leaf parsley, leaves chopped
50g pecorino

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.
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.
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.