Ingredients: 1 Pound Pasta Of Choice (See Notes Above) 2 Tablespoons Olive Oil 4 Ounces Diced Guanciale or Pancetta 3 Garlic Cloves, Peeled & Thinly Sliced 1/2 Teaspoon Red Chili Flakes 3/4 Pound Brussels Sprouts, Trimmed & Thinly Sliced Salt & Pepper To Taste 1/2 Cup Fresh Parsley Leaves Juice of 1/2 Lemon To Serve: Grated Pecorino Romano Cheese Directions: Put a large pot of lightly salted water on to boil. In a frying pan, heat the olive oil over medium heat, and then cook the guanciale or pancetta until lightly browned, about 3 to 4 minutes. Add the garlic and chili flakes and cook an additional minute or two until fragrant. Add the sliced Brussels sprouts and add 1/8 of a cup or so of water. Toss the sprouts with the other ingredients and continue to cook just until the sprouts begin to soften, about 2 minutes. Cook the pasta until it is “al dente”, then drain and reserve a small cup of the pasta water. Return the pasta to the pot along with the Brussels sprout mixture, the parsley leaves and a squeeze of lemon juice. Cook for a minute or two over high heat, tossing to mix well, until the mixture is piping hot. If the pasta seems dry, add a little of the pasta water. Serve, passing the grated cheese at the table.