Casarecce with pancetta and Brussels sprouts

1.Cook pasta in a large saucepan of boiling salted water until al dente (about 10 minutes). Drain, reserving a little pasta water.

2.Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta, garlic and rosemary and stir until golden (3-5 minutes). Add Brussels sprouts and toss to combine, then add wine and simmer until Brussels sprouts are just tender (2-4 minutes). Add pasta and toss well to combine, adding a ladleful of pasta water at a time if needed to create a thin sauce to coat pasta. Top with parmesan and a dollop of crème fraîche to serve.