1pkt San Remo Bucatini (other options are spaghetti, linguini)
3tbsp olive oil
150g pancetta, finely diced
2 cup brussel sprouts leaves
2 garlic clove, crushed
1 cup chicken stock
¼ cup sage leaves, coarsely chopped
½ cup grated parmesan
Salt & pepper
Cook pasta as per packet directions.
In a large pan heat olive oil & pancetta on a low heat.
Cook for 3 to 4 mins until pancetta is brown.
Add garlic and sage and cook for a further 2 mins.
Season with a good amount of cracked pepper.
Pour brussel sprouts into the pan and cook for 2 mins.
Add stock to pan and reduce by half.
Strain pasta and add to the pan. Stir through halve of the Parmesan.
Turn off heat and serve immediately. Finish with extra Parmesan on top.