Christmas Pasta with Brussels Sprouts and Pancetta

• 170 g Rigatoni Pasta
• 95 g Pancetta, cubed
• 225 g Brussels Sprouts, thinly sliced
• 60 g Parmesan Cheese, freshly grated, plus extra for serving
• 1 tbsp Unsalted Butter
• 0.5 Lemon, zest only
• 1 tbsp Garlic Infused Olive Oil
• 1 tsp Red Chilli Flakes
• Salt to taste
• Black Pepper, freshly ground to taste

Instructions

1. 1
   Bring a large pot of generously salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve ½ cup of pasta cooking water.
2. 2
   While the pasta cooks, heat a large skillet over medium heat. Add the cubed pancetta and cook until crispy, about 4-5 minutes. Using a slotted spoon, transfer the pancetta to a plate, leaving the rendered fat in the pan.
3. 3
   Add the garlic-infused olive oil to the same pan. Add the sliced Brussels sprouts and cook for 4-5 minutes, stirring occasionally, until tender and lightly browned. Add the chilli flakes and cook for an additional minute.
4. 4
   Return the crispy pancetta to the pan and stir to combine with the Brussels sprouts. Add the cooked pasta, butter, and grated Parmesan cheese. Toss everything together, gradually adding the reserved pasta water as needed to create a silky sauce.
5. 5
   Season with salt and freshly ground black pepper to taste. Finish with lemon zest. Serve immediately, topped with additional grated Parmesan cheese.