Instructions

1. Heat a large pot of generously salted water to boil over medium-high heat.

2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.

3. Add Brussels sprouts leaves. Without shaking the pan, cook until spotty brown on one side, a couple of minutes. Shaking pan, lightly season Brussels sprouts with salt and pepper and continue to cook until bright green and tender-crisp, a minute or so longer.

4. Turn the Brussels sprouts onto a plate and set aside. (Can be prepared a couple of hours in advance.)

5. Return skillet to burner and heat remaining 2 tablespoons of oil.

6. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, 4 to 5 minutes.

7. Add shallots, garlic, and thyme; continue to sauté until fragrant, a minute or so longer.

8. Add butter, lemon juice, and broth; simmer until reduced to an emulsified sauce. (Can be made a couple hours in advance.)

9. When ready to serve, add pasta to boiling water; return to boil and cook, stirring frequently, until tender, 2 to 3 minutes. Reserving a cup of cooking liquid, drain pasta and return to pot.

10. Add mushroom mixture; toss to coat.

11. Add Brussels sprouts and ½ cup of cheese; toss to coat again

12. Adjust seasonings, including pasta water to moisten, extra lemon juice, and salt and pepper.

13. Serve with an additional sprinkling of cheese.