Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Mince or grate the garlic. Strip the thyme from the stem and roughly chop the leaves. Finely chop the sage. Juice the lemon. Trim, halve and thinly slice the Brussels sprouts into shreds.

Cook the vegetables: Heat 1 Tablespoon oil in a large pan over medium heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. Add the Brussels sprouts and cook, tossing, for 3-4 minutes, until softened and slightly golden brown. Season with salt and pepper and set aside.

Cook the pasta: Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, heat a drizzle of oil in the same pan you cooked the vegetables in over medium-high heat. Add the pancetta and cook, tossing, for 4-5 minutes, until golden brown and crispy. Season with salt and pepper.

Make the sauce: Add the garlic, sage, and thyme to the pan with the pancetta and cook for 30 seconds, until fragrant. Add the stock concentrate, 1 tablespoon lemon juice, and 1/2 cup pasta water to the pan. Bring to a simmer for 2-3 minutes, until slightly thickened. Season with salt and pepper.

Toss the drained pasta, Brussels sprouts, mushrooms, and half the parmesan cheese into the pan with the sauce. Season with salt and pepper.

Serve the pasta with the remaining parmesan cheese on top and enjoy!