Soy-Glazed Brown Butter Brussels Sprout Spaghetti

Bring a large pot of water to a boil and season heavily with salt (it should taste like the ocean). While water heats, trim the hard stems off the Brussels sprouts and slice them very thinly (shaved style) using a knife or mandoline.

Add spaghetti to boiling water. Cook until just shy of al dente (about 1-2 minutes less than package directions), as it will finish cooking in the sauce. Reserve 250ml (1 cup) of starchy pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shredded Brussels sprouts in an even layer. Let them sit undisturbed for 2 minutes to char, then sauté for another 3-4 minutes until tender and deeply caramelized. Remove sprouts from the pan and set aside.

Reduce heat to medium. Add the cubed butter to the now-empty skillet. Cook, swirling the pan occasionally, until the butter foams, then subsides, and the milk solids turn a golden hazelnut brown. Immediately add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.

Add the soy sauce to the browned butter (it will bubble vigorously). Add the drained pasta and the reserved cooked Brussels sprouts to the pan. Toss vigorously with tongs.

Pour in about 60-80ml of the reserved pasta water. Continue tossing over low heat until the butter and water emulsify into a glossy sauce that clings to the noodles. Add more pasta water if the mixture looks dry. Stir in lemon juice.

Serve immediately, garnished with generous amounts of freshly cracked black pepper and grated parmesan cheese if desired.