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Cook the pasta in salted boiling water for two minutes less than the packet says.
Fry the bacon lardons in a large pan over medium-high heat until crispy, then lift them out and set aside.
Add the butter to the same pan, then toss in the sprouts and cook for 3–4 minutes until tender and golden.
Add the bacon back in with the garlic and chilli, cook for 1 minute, then pour in the stock and cream. Bring to a gentle boil.
Drain the pasta, keeping a mug of the cooking water. Add the pasta to the sauce and toss well, adding a splash of pasta water if it looks thick.
Stir through the parmesan and squeeze in the juice of the lemon. Taste and season, then serve with extra parmesan and a little lemon zest on top.