INGREDIENTS
5 oz
Pancetta
10 oz
Brussels sprouts
3 cloves
Garlic
1 tbsp
Lemon juice, fresh
3/4 lb
Spaghetti, dried
1
Black pepper, Freshly ground
1
Kosher salt
1/4 tsp
Red pepper flakes
2 tsp
Olive oil
1/4 cup
Hazelnuts, toasted
1 oz
Parmigiano-reggiano