Brussels sprout & bacon pasta

Brussels sprout & bacon pasta

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(4) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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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

  1. 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.

  2. 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.

  3. 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

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