Pasta with Brussels sprouts and pancetta

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Brussels sprouts150 g
• Pancetta25 g
• Parmigiano Reggiano10 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – February

Method

1. Bring a pan of water to the boil and salt it once it boils: you'll use it for the sprouts and then for the pasta.
2. Meanwhile remove any damaged outer leaves from the Brussels sprouts, trim the base and halve them; dice the pancetta.
3. Blanch the sprouts in the water for 4 minutes, until just tender, then lift them out with a slotted spoon, keeping the water on the heat.
4. Add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
5. Meanwhile put the pancetta in a cold frying pan and brown over medium heat for 3–4 minutes, until it has released its fat and is crisp; add the sprouts cut side down and let them brown for 4–5 minutes without moving them, until caramelised.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the sprouts for a minute, loosening if needed; finish with grated Parmigiano and black pepper.