Pasta with Brussels sprouts and pancetta recipe

An easy mid-week supper. Serves 2.

Ingredients:

• Block of pancetta (or bacon)
• 2 handfuls of Brussels sprouts
• 50 grams of Parmesan
• 1 clove garlic
• 1 lemon
• 3 sprigs of fresh oregano
• 100 mls of cream
• Salt and pepper
• 200 grams of pasta (fusilli, shells or bows work well)

Instructions:

1. Boil water and cook pasta for 11 mins or according to packet instructions
2. Meanwhile, dice pancetta (or bacon) and place in pot on high heat
3. Add a little butter (or oil) to pot and stir occasionally for 2 mins, then reduce heat to low until nicely browned
4. Slice sprouts in half and chop 1 garlic clove and the oregano leaves
5. Add sprouts, garlic and oregano to pot and sauté on medium heat with bacon for 5 mins or until the sprouts are cooked through
6. Reduce heat and add cream and the zest and juice of half a lemon
7. Drain the pasta, reserving a little of the cooking liquid
8. Add the pasta and the parmesan to the bacon and sprouts and stir to combine – use a little of the pasta cooking liquid to create a smooth sauce
9. Season to taste, and add a little more lemon juice or cream if desired