Orecchiette with Brussels Sprouts

Instructions

1. Cook pasta al dente in salted water according to package directions. Reseerve 1 cup of water and drain the pasta.
2. Meanwhile, with a sharp knife or mandoline, slice the Brussels sprouts very thinly.
3. In a 10-inch skillet, cook the bacon over medium heat until browned and crisp. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pan.
4. Add garlic and red pepper flakes to the reserved bacon fat and cook just until fragrant, about 1 minute. Add the Brussels sprouts and cook for 2 to 3 minutes or until tender. Transfer to a bowl and set aside.
5. Stir in white wine and chicken stock. Simmer until reduced by half, about 5 minutes. Stir in lemon zest and heavy cream and simmer 5 minutes more.
6. Add the Brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add pasta and heat through, adding pasta water if needed.
7. Season with salt & pepper to taste. Then sprinkle with bacon, the remaining 2 tablespoons of parmesan cheese, and squeeze half a lemon over top (optional). Serve immediately.