Meanwhile, in a large skillet,
heat oil over medium heat.
Stir in shallots and garlic; cook
2 minutes. Mix in shredded
Brussels sprouts; cook 4
minutes. Using tongs, add
spaghetti to skillet. Stir in pasta
water, hazelnuts, salt, freshly
cracked pepper and 3/4 cup of
the Pecorino. Toss well. Place in
a serving bowl and sprinkle
with remaining 1/4 cup Pecorino.