Shredded carbonara sprouts

• vegetable oil↗

  for drizzling

• smoked cubed pancetta130g 130g

  or bacon lardons

• brussels sprouts↗600g 600g

  shredded

• crème fraîche↗100ml 100ml

  or double cream

• parmesan↗10g 10g

  or pecorino, finely grated, plus extra to serve

Step-by-step instructions

1. 1

   Heat a drizzle of oil in a large, shallow pan over a medium heat and fry the pancetta for 8-10 mins until golden and crisp. Remove to a bowl using a slotted spoon.

2. 2

   Sprinkle in ¼ tsp cracked black pepper and toast in the residual fat for a minute, then stir in the sprouts and continue to cook for 10 mins until the sprouts have wilted and are tender with just a slight bite. Stir in the crème fraîche and fried pancetta, followed by the cheese. Season to taste and scatter over more cheese before serving.