Sprout & chestnut ‘carbonara’

Name: Sprout & chestnut ‘carbonara’
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 100 g smoked bacon lardons; 1 tsp olive oil; 2 clove/s garlic, thinly sliced; 200 g Brussels sprouts, thinly sliced; 100 g Merchant Gourmet Whole Chestnuts, roughly chopped; 150 g bucatini or other pasta; 350 g tub carbonara with smoked bacon & pancetta sauce; 2 tbsp grated Parmigiano Reggiano

A ready-made sauce keeps the cook time down, so you can crack on with writing that present list.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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100g smoked bacon lardons
1 tsp olive oil
2 clove/s garlic, thinly sliced
200g Brussels sprouts, thinly sliced
100g Merchant Gourmet Whole Chestnuts, roughly chopped
150g bucatini or other pasta
350g tub carbonara with smoked bacon & pancetta sauce
2 tbsp grated Parmigiano Reggiano

Put the lardons in a large frying pan set over a medium heat. Cook for 8-10 minutes until crisp and golden, then transfer to a plate with a slotted spoon. Put the pan back on the heat and add the olive oil, garlic, sprouts and a pinch of salt. Fry for 2 minutes, then add the chestnuts and fry for a further 2 minutes.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions. When it is cooked, use tongs to transfer it to the sprout pan with a little of the cooking water. Tip in the lardons, then stir in the carbonara sauce, tossing over a medium-low heat until the pasta is well coated. Add an extra splash of pasta cooking water if needed. Season with plenty of black pepper and sprinkle over the grated cheese to serve.