INGREDIENTS
8 oz
uncooked orecchiette pasta
3
thick-cut bacon slices, diced
1 lb
Brussels sprouts, trimmed and thinly shredded
3
garlic cloves, thinly sliced
1 tbsp
grated lemon rind
1 tbsp
fresh lemon juice
2 tsp
unsalted butter
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
1/8 tsp
crushed red pepper