Ingredients
| 2 tablespoons olive oil | |
| 250g smoky bacon lardons | |
| 2 medium-sized white onions, finely chopped | |
| 4 cloves garlic, crushed | |
| 350g shredded Brussels sprouts | |
| 500g rigatoni | |
| 250ml cream | |
| 85g pecorino, plus extra to serve | |
| zest of 2 lemons | |
| 30g flat-leafed parsley |
Instructions
| 1. | Heat the olive oil in in a pan and fry the bacon lardons until they turn crispy. |
| 2. | Remove from the pan, but save that delish bacon fat to fry the onions and garlic. |
| 3. | Cook them until jammy and golden brown, around 10 minutes, then stir in the sliced sprouts. |
| 4. | Meanwhile, cook the pasta as instructed on the packet. When it’s cooked, add a ladle of pasta water to the sprout-onion mix then add the cream and bacon. |
| 5. | Bring up to a rolling boil for 3 minutes then add the drained pasta, cheese and lemon zest. |
| 6. | Stir and garnish with even more cheese and the parsley and that Roman kick of some freshly crushed black pepper. |
Recipe Jess Murphy / Photography Tony Nyberg / Styling Fiona Lascelles