Omit the ham and add some grated vegetarian hard cheese at step 5 to make this dish veggie-friendly.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
469
Ingredients
350g
Spaghetti
3Tbsp.
Olive oil
100g
Ham, finely shredded
40g
Fresh white breadcrumbs
1/2tsp.
Dried chilli flakes
2
Fat garlic cloves, finely chopped
200g
Raw or cooked Brussels sprouts, halved and shredded
Finely grated zest 1 lemon
Directions
1 Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. 2 Meanwhile, heat 1tbsp oil in a large, deep frying pan over medium heat, add ham and fry until crisp. Remove to a plate with a slotted spoon. 3 Add breadcrumbs to empty pan with a pinch of the chilli flakes and some seasoning. Fry, stirring regularly,until deep golden brown. Add to the plate beside the ham. Wipe the pan clean with kitchen paper. 4 Return the frying pan to the heat; add remaining oil. When hot, add garlic, sprouts, remaining chilli and some seasoning and fry for 2-5min, until sprouts are piping hot and tender (raw sprouts will take longer). 5 Drain pasta when al dente and add to the frying pan with the sprouts. Add lemon zest and half the ham; toss to mix. Divide between 4 bowls and top with the remaining crispy ham and breadcrumbs. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
