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Cook spaghetti according to package directions, but reduce cooking time by one minute.
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While the pasta is cooking, heat a large sauté pan on medium high heat.
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Add the olive oil and onions.
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Cook for 2 minutes, stirring frequently.
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Add the garlic and the red pepper flakes.
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Cook for one minute. Add the Brussels sprouts, mix well.
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Add the bacon, stir.
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Season with salt and pepper to taste.
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Add the tomatoes and oregano.
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Mix well and bring to a quick simmer.
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Add the lemon juice.
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Reduce the heat to medium-low and slowly begin to add the now cooked pasta straight from the water.
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Don't drain the pasta.
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Scoop it out with a spaghetti fork or the like, allowing the pasta water to cling to it and add to the sauce.
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Incorporate the pasta into the sauce.
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Serve with shaved parmesan.