Thinly slice or shred the Brussel sprouts by using a food processor or sharp knife. Set aside.
Next, add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until golden brown. Once bacon is done cooking, set aside pan to cool, then blot with a paper towel to absorb excess grease. Chop bacon into bite sized pieces. Set aside.
In a large skillet over medium-high heat, add the olive oil. Then add in shredded Brussel sprouts, season with salt and pepper and cook for a few minutes, stirring frequently until tender and slightly golden brown. Remove from heat once done and add the bacon bites. Toss to combine.
In the meantime, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir in the pasta and cook until al dente. Once pasta is done cooking, reserve ⅓ cup of pasta water and set aside, then drain pasta in a colander and transfer pasta to the skillet with the Brussel sprouts and bacon.
Immediately stir in the parmesan cheese, reserved pasta water, and salt and pepper, to taste. Garnish with more freshly grated Parmesan cheese, if desired and serve immediately.

Bacon Parmesan Brussels Sprouts Spaghetti

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