Ingredients

Method

• 70 g Parmesan, grated
• 200 g butter
• 3 garlic cloves, finely chopped
• 1 lemon, zested and half juiced
• 150 g cooked Brussels sprouts
• 250 g tagliatelle, cooked al dente
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C.

Spread the Parmesan in a thick layer onto baking paper or onto a silicone baking mat and place on a baking tray. Place in the oven for 5 minutes until melted and slightly browned, then remove and set aside to cool.

Break into shards when cool and crispy. Heat the butter in a pan and melt until it begins to foam, then add the garlic, lemon zest and Brussels sprouts.

Swirl around the pan. When the butter starts to change colour to a dark brown, remove it from the heat – take care not not to burn it.

Add the cooked pasta and lemon juice to the pan, season and toss. Serve hot with the Parmesan shards.

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