Spaghetti with Roasted Bacon, Brussels Sprouts, Mushrooms & Parmesan

Directions

1. Preheat the oven to 450°F.
2. Bring a large pot of water to a boil, salt it, and drop in the spaghetti; cook until al dente, 8–10 minutes, then drain.
3. Trim and halve the Brussels sprouts, then place them on a baking sheet.
4. Quarter the cremini mushrooms and add them to the baking sheet with the sprouts.
5. Dice the bacon and scatter it over the sheet. Drizzle with olive oil and maple syrup, season with pepper, salt, and Italian seasoning, and toss to coat. Spread in an even layer.
6. Roast the vegetables and bacon for 15–20 minutes, stirring halfway, until the sprouts are tender and the bacon is cooked through.
7. Grate the Parmesan finely and set aside.
8. When the pasta is done, reserve 1/3 cup of the cooking water, then drain the pasta and return it to the pot with the reserved water.
9. Add the roasted veggies, bacon, Parmesan, and Dijon to the pasta. Cook over medium-high heat, stirring often, until the liquid evaporates and the Parmesan melts, about 1 minute. Remove from heat.
10. Divide the mixture onto plates or bowls and serve.