Brussels sprout & bacon pasta
Sprouts and bacon complement one another brilliantly. In food writer Lucas Hollweg's recipe they’re combined in a pasta sauce, with paprika and salty cheese for an extra savoury layer. Follow Lucas Hollweg on Instagram.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 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
Method
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.
And to drink...
Waitrose Loved & Found Treixadura, Spain
Smooth and silky, with delicate œ oral aromas and citrus notes, this is a lovely counterpoint to the œ avourful pasta.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,315kJ/ 794kcals |
|---|---|
Fat | 42g |
Saturated Fat | 19g |
Carbohydrates | 71g |
Sugars | 11g |
Fibre | 10g |
Protein | 27g |
Salt | 1.7g |