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.
- 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
- 1Cook pasta in a large saucepan of boiling salted water until al dente (about 10 minutes). Drain, reserving a little pasta water.
- 2Meanwhile, 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.