Bacon & Brussel Sprout Spaghetti
This bacon & sprouts spaghetti could convert even the sternest of sprout haters. It's so important to eat seasonally, and it's a shame brussel sprouts are seemingly reserved to just one day a year (where half the table claims to hate them anyway).
250 grams brussel sprouts
8 rashers of smoked streaky bacon
250grams of pasta (dried weight)
1 unwaxed lemon
Finely chop the bacon, and add to a high sided frying pan on a low heat. Continue to cook on a low heat, you want to render the fat, so it crisps up, but doesn't burn. This should take 15-20 minutes if using thick cut bacon.
Whilst the bacon is cooking, start to prepare the sprouts. Slice the bottoms off and peel away the leaves. When you get down to the more tightly packed leaves, cut the sprout in half and tear it apart. Try not to waste any of the sprouts and make sure to give them a good rinse.
Begin boiling a large pan of salted water, and add your pasta once boiled.
When the pasta is just 1 or 2 minutes off of done, turn the heat up on the bacon and add the sprouts. Toss the sprouts through the bacon to cover them, leave them to cook down for a minute.
When your pasta is done add to the bacon & sprouts and stir through. Add a couple splashes of your pasta water to bring it all together.
Grate in your lemon zest, and add squeeze in the juice of half a lemon. Stir through your pasta and you're ready to serve.
When serving top with a drizzle of olive oil.