Drop the pasta into salted boiling water and cook for two minutes less than the packet states.

Fry the bacon lardons over a medium to high heat until they are crispy. Once crispy, remove them from the pan and just set aside.

Add the butter into the same pan. Once it’s melted add the sprouts and cook for 3-4 minutes until they are tender.

Get the bacon back in the pan, then add the chilli and garlic and cook for a minute.

Pour in the vegetable stock and double cream and bring to the boil.

Drain the pasta but keep some of the pasta water. Add the pasta into the sauce and stir well. Add some pasta water if it needs loosening up.

Add the grated parmesan and juice of a lemon and stir well. Taste for seasoning then dish it up and serve with more grated parmesan and the zest of a lemon.