Begin by boiling a large pot of salted water. Add 8 ounces of uncooked pasta and cook until al dente according to the package instructions, about 8-10 minutes. Then, drain and set aside.

While the pasta cooks, thinly slice or shred 12 ounces of brussels sprouts using a knife or a food processor for convenience, ensuring they are ready to sauté.

In a large skillet over medium heat, cook 4 slices of bacon until crispy, which will take about 6-8 minutes. Once done, drain on paper towels, chop into bite-sized pieces, and leave a tablespoon of grease in the pan.

Without rinsing the skillet, add the prepared brussels sprouts and 1/4 teaspoon of red pepper flakes to the reserved bacon grease. Sauté until tender, about 3-5 minutes. Add 1 minced clove of garlic and sauté for an additional 30 seconds until fragrant.

In the skillet, stir in the drained pasta, chopped bacon, 3 tablespoons of pesto, the juice of 1 lemon, and 1/4 cup of shredded parmesan cheese. Mix until well combined, and season with kosher salt and fresh ground black pepper to taste.

Optional: Garnish with extra parmesan cheese and a sprinkle of fresh herbs for added flavor.