1 pound angel hair pasta
1 cup reserved pasta water
1/2 pound bacon (finely diced)
2 cloves garlic (minced)
1/2 cup walnuts (finely sliced)
4 cups Brussels sprouts (thinly shaved or sliced)
1/2 cup parsley (roughly chopped)
1 cup parmesan (grated)
1 lemon (zest and juice)
kosher salt and freshly ground black pepper (to taste)
In a large pot bring 5 quarts of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes. Reserve 1 cup of the pasta water.
Meanwhile, in a large saute pan add the olive oil and bacon and heat over high heat. Cook, stirring occasionally until the bacon is crisp and has rendered most of its fat, about 4-5 minutes. Add garlic, walnuts, Brussels sprouts and cook until wilted. Season with Kosher salt and fresh ground pepper.
Add the pasta and reserved pasta water and combine. Add the parsley and mix. Remove from the heat, add the Parmesan, lemon zest and juice and mix to combine. Serve with extra grated Parmesan, olive oil and fresh black pepper.