Brussels Sprout, Bacon & Chestnut Spaghetti
A single portion of British cooking, ready in 22 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
About 810 kcal and 30 g protein a serving (93 g carbs, 37 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
Cook the spaghetti in a large pan of salted boiling water for 10–12 minutes until just tender. Save a mugful of the water before draining.
- 2
Meanwhile, fry the bacon in the oil over a medium-high heat for 4 minutes until crisp. Add the sprouts and fry for 4–5 minutes until bright green and catching at the edges, then add the garlic, chestnuts and chilli flakes for 1 minute.
- 3
Toss in the drained spaghetti with the lemon zest, a squeeze of the juice, most of the parmesan and a splash of the pasta water until glossy. Season and serve with the rest of the parmesan.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/brussels-sprout-bacon-and-chestnut-spaghetti/
