Brussels Sprout And Hazelnut Pasta - cooking recipe

Ingredients

7 oz sliced thinly pancetta
1 None stale bread roll, torn into 1/4-inch pieces (to make croutons)
2 tbsp extra-virgin olive oil
8 oz tagliatelle
1 tbsp butter
1 None red onion, thinly sliced
7 oz brussels sprouts, trimmed and finely shredded
1/3 cup toasted, halved hazelnuts
1/4 cup dried cranberries
1 None lemon, peel finely grated and lemon juiced

Preparation

Preheat the oven to 400\u00b0F.
Arrange pancetta and croutons in a single layer on a baking pan. Drizzle bread with half oil and season to taste. Bake 6-8 mins, until crisp and golden.
Meanwhile, cook pasta in a large saucepan of boiling, salted water according to package directions. Drain and keep warm.
Melt butter in a large skillet on medium heat. Saute onion 2-3 mins, until softened. Add brussels sprouts and cook 1 min.
Add pasta to pan with pancetta, croutons, nuts, cranberries, lemon peel and juice, and remaining oil. Toss to combine and season to taste.