Penne With Sprouts & Pancetta Recipe | Waitrose & Partners (2024)

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
2 echalion shallots, sliced
2 garlic cloves, crushed
2 tsp fennel seeds
330g pack trimmed Brussels sprouts, roughly shredded
300g wholewheat De Cecco Penne Rigate
6 tbsp reduced-fat pouring cream
1 small lemon, zest

Method

Put the pancetta in a large frying pan set over a medium heat. Cook, stirring occasionally, for 5 minutes until starting to turn golden. Add the shallots, garlic and fennel seeds and cook for another 2 minutes until starting to soften. Stir in the sprouts, season, then increase the heat a little and cook for another 6-7 minutes until softened and charred in places.
Meanwhile, simmer the penne in a large pan of boiling salted water for 11 minutes, then drain, reserving a cupful of cooking water. In a small bowl, combine the cream and lemon zest.
Remove the pan of sprouts from the heat and pour in the cream. Add the drained pasta and toss everything together with a splash of cooking water until evenly coated. Serve immediately with a sprinkle of grated pecorino, if liked.

Cook’s tip

Fennel seeds add a delicate anise flavour to this pasta dish, but you can take them out completely or replace them with chilli flakes if you prefer.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,675kJ/ 413kcals
Fat	12.5g
Saturated Fat	5.5g
Carbohydrates	51.5g
Sugars	6.2g
Fibre	10.5g
Protein	18.5g
Salt	0.57g

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£1.25

Price per unit

£1.11/litre