Preheat oven: Start by setting your oven to 425°F (220°C). This will ensure a nice, hot environment for roasting those beautiful vegetables.

Prepare the bacon and vegetables: On a large baking sheet, combine the diced bacon, butternut squash, Brussels sprouts, and shallots. Drizzle with olive oil and season generously with kosher salt and black pepper, tossing everything together until well coated. Spread it all in a single layer for even roasting.

Roast vegetables: Place the sheet pan in the oven and roast for 10 minutes. Afterward, give everything a toss and roast for an additional 10-15 minutes until the veggies are tender and caramelized, with a lovely golden brown color.

Cook pasta: In a pot of salted boiling water, cook your pasta according to the package instructions. Just before draining, reserve about 1 cup of the pasta cooking water—it’s golden like liquid gold for adjusting your sauce!

Sauté garlic: In a large skillet over medium heat, warm a bit of olive oil. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant and slightly golden.

Combine ingredients: In the skillet, toss in the roasted vegetables and bacon, along with the cooked pasta. Add in the creamy parmesan cheese and a squeeze of lemon juice, then sprinkle in fresh thyme leaves. Mix it all together until everything is well combined and coated in gooey goodness.

Adjust sauce consistency: Gradually add the reserved pasta water until you reach your desired sauce thickness, mixing well. Season to taste with more salt and pepper, then finish with an extra sprinkle of parmesan for that finishing touch.