In a large pot, bring generously salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain the pasta and set it aside.

Using a food processor or a sharp knife, shred the Brussels sprouts into thin strips.

In a large skillet over medium heat, add the chopped bacon. Cook until the bacon is crisp and golden brown. Remove the bacon from the skillet, allowing it to drain on paper towels, but reserve 1 tablespoon of the bacon fat in the skillet.

Add the shredded Brussels sprouts to the skillet with the reserved bacon fat. Sauté for about 3-5 minutes, until they’re tender and slightly browned. Season with red pepper flakes, salt, and black pepper, then add the minced garlic, cooking for another 30 seconds until fragrant.

Return the cooked pasta and crispy bacon to the skillet with the Brussels sprouts. Stir in the pesto, freshly squeezed lemon juice, and Parmesan cheese. Toss everything together until evenly coated and heated through.