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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.
Fennel seeds add a delicate anise flavour to this pasta dish, but you can take them out completely or replace them with chilli flakes if you prefer.
Typical values per serving when made using specific products in recipe
Energy | 1,675kJ/ 413kcals |
|---|---|
Fat | 12.5g |
Saturated Fat | 5.5g |
Carbohydrates | 51.5g |
Sugars | 6.2g |
Fibre | 10.5g |
Protein | 18.5g |
Salt | 0.57g |
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