½cupgrated Pecorino Romano(plus extra for serving)
Instructions
To prepare the Brussels sprouts, trim off the stem end. (Reserve the outer leaves that fall off). Slice the sprouts in half lengthwise and then into thin slices. Set aside.
Cook the pasta in well-salted water according to package directions. Before draining, reserve 1 - 1 ½ cups of the pasta water.
Meanwhile, in a heavy-bottomed skillet set over medium heat, add the diced pancetta and cook until brown and crisp, approx. 5 minutes. Remove the pancetta to a paper towel-lined plate. Drain the excess grease from the pan, leaving 1 tablespoon in the pan.
Add one tablespoon of butter to the pancetta drippings. Add the Brussels sprouts and cook until slightly browned and softened, approx. 5 minutes. Season with pepper. Transfer the Brussels sprouts to a plate and set aside.
To the skillet, add 4 tablespoons butter, the juice and zest of the lemon, and ½ cup of pasta water. Add the drained pasta, sprouts, and pancetta. Toss to combine. Add the grated cheese (note 1) and toss to coat, adding enough pasta water to create a sauce. Garnish with reserved Brussels sprout leaves and extra cheese.