Brown butter & Brussels sprouts tagliatelle

Bring a large pan of salted water to the boil. Blanch the sprouts for 2 minutes, then transfer to a plate with a slotted spoon. Keep the water on a very low simmer to cook the pasta.

Melt 15g butter in a large frying pan and add a drizzle of oil. Once foaming, fry the sprouts over a high heat until dark and caramelised (4-5 minutes). Season then transfer to a plate and set aside. Drop the tagliatelle into the boiling water and cook for one minute less than the pack instructions.

While the pasta is boiling, wipe out the frying pan with kitchen paper, then add the remaining 115g butter. Cook over a medium-high heat, swirling the pan occasionally, until the foam subsides, the milk solids turn golden-brown, and it smells nutty and toasty (around 4 minutes). Using tongs, lift the pasta out of the water and drop it into the brown butter. Scatter over the cheese, a good crack of black pepper and 5–6 tbsp pasta cooking water, 1 tbsp at a time, until you have a glossy sauce. Fold in the sprouts and ¾(three-quarters) of the chopped hazelnuts. Serve with extra pecorino, the remaining hazelnuts and lots of cracked black pepper.