Buttered Fettucine with Brussels Sprouts and Parmesan

In a large saucepan, cook fettuccine in boiling, well-salted water according to package directions until al dente. Drain pasta, reserving 1½ cups pasta water for sauce.

In a very large skillet, melt 2 tablespoons butter over medium heat. Add Brussels sprouts; cook for 8 to 10 minutes, stirring occasionally, until browned and tender. Remove sprouts from skillet.

Add remaining butter to skillet. Stir in 1 cup reserved pasta water, lemon zest and thyme. Bring just to boiling.

Add cooked pasta, Brussels sprouts and Parmesan to skillet. Toss with tongs until thoroughly coated, adding additional pasta water as needed to loosen the sauce. Season with pepper and serve garnished with extra grated Parmesan, if desired.