Name: Casarecce with pancetta and Brussels sprouts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 gm dried casarecce; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 50 gm pancetta, diced; 2 garlic cloves, thinly sliced; 2 tbsp rosemary sprigs; 6 large Brussels sprouts, thinly sliced; 60 ml dry white wine; Finely grated parmesan, to serve; Crème fraîche (optional), to serve

Brussels sprouts are far more than a side dish. Here, they form the base of a midweek pasta, with pancetta and rosemary bringing the oomph.

Ingredients

400 gm dried casarecce

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

50 gm pancetta, diced

2 garlic cloves, thinly sliced

2 tbsp rosemary sprigs

6 large Brussels sprouts, thinly sliced

60 ml dry white wine

Finely grated parmesan, to serve

Crème fraîche (optional), to serve

Method

1.Cook pasta in a large saucepan of boiling salted water until al dente (about 10 minutes). Drain, reserving a little pasta water.

2.Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta, garlic and rosemary and stir until golden (3-5 minutes). Add Brussels sprouts and toss to combine, then add wine and simmer until Brussels sprouts are just tender (2-4 minutes). Add pasta and toss well to combine, adding a ladleful of pasta water at a time if needed to create a thin sauce to coat pasta. Top with parmesan and a dollop of crème fraîche to serve.

Styling by Lisa Featherby

Styling by Geraldine Muñoz