Ingredients:

  • 1 lb Rigatoni or Penne pasta
  • 1 tbsp olive oil
  • 1 cup reserved pasta water
  • 1 lb Brussels sprouts, thinly sliced or shredded
  • 4 oz bacon, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 3/4 cup Parmesan cheese, freshly grated
  • 1/2 tsp red pepper flakes
  • 1 medium lemon, juiced
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package directions.
  2. Before draining the pasta, reserve 1 cup of the cloudy pasta water, then drain the remaining pasta.
  3. In a wide skillet over medium-high heat, sauté diced bacon until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pan. If skipping bacon, heat 1 tbsp of olive oil.
  4. Add shredded Brussels sprouts to the pan in a single layer and let them sit undisturbed for 2-3 minutes until mahogany-colored.
  5. Stir in the minced garlic and red pepper flakes; sauté for 60 seconds until fragrant.
  6. Reduce heat to medium and stir in the butter until melted and bubbling.
  7. Pour in the heavy cream and bring to a gentle simmer for 2 minutes.
  8. Add the undercooked pasta and the reserved pasta water. Toss vigorously for 2 minutes until the sauce emulsifies and clings to the pasta.
  9. Stir in the grated Parmesan cheese and lemon juice. Season with salt and black pepper to taste.