Pasta with Brussels Sprouts and Pancetta

0 Fill a large pot with water. Season the water generously with salt. It’s especially important that you season the water well in this recipe because the salted water is going to be the primary thing that seasons the pasta. Bring the water to a boil. 
1 If you didn’t get pre-shredded Brussels sprouts, shred them using the shredding attachment of a food processor. Finely mince the garlic. 
2 Cook the pasta according to package directions. 
3 While the pasta cooks, heat a skillet over medium heat. Add the butter and olive oil and heat until the butter melts. Stir in the pancetta and cook until it turns golden and crisp. Stir in the pine nuts, Brussels sprouts, and garlic and cook everything together until the pine nuts are toasted and the Brussels sprouts are tender, 5 to 6 minutes. Squeeze the lemon juice over top.
4 Stir in the pasta and 3/4 cup of the parmesan cheese until everything is evenly combined. 
5 Transfer the pasta to a serving plate or bowl and top it with the remaining 1/4 cup of parmesan cheese and some black pepper. Serve warm.