1 tablespoon butter
1 pound Brussels sprouts sliced thin
6 cloves garlic minced
1/4 - 1/2 teaspoon red pepper flakes
1 cup heavy cream
zest of 1 lemon about 2 teaspoons
1/2 teaspoon salt plus more to taste
2 - 4 tablespoons lemon juice
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the water and cook the pasta according to the package directions. Scoop out 1 cup of cooking water and set aside before draining the pasta. In the same pot used to cook the pasta, melt the butter over medium heat. Add the Brussels sprouts and cook them, stirring occasionally, until bright green, hot, and slightly tender, about 4 minutes. Season with 1/4 teaspoon salt while cooking. Remove the vegetables to a small bowl. There should still be a coating of butter on the bottom of the pot. If there is not, add another tablespoon of butter and let it melt. Add the garlic and the red pepper flakes to the empty pot and saute until fragrant, about 1 minute. Add the cream, lemon zest, and 1/4 teaspoon salt. Cook, stirring frequently, until slightly thickened, about 6 minutes. Add the pasta back to the pot, along with the cooked Brussels sprouts. Toss well to coat and add lemon juice, to taste. Season with additional salt, as needed. Gradually add the pasta water while tossing the pasta, until the sauce is as creamy as you like.