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3/4 pound Brussels sprouts, trimmed and halved
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce finely diced pancetta
8 ounces dried orecchiette pasta
2 teaspoons minced garlic
3 tablespoons freshly grated Parmesan
1 teaspoon minced fresh thyme
1/4 cup chopped hazelnuts, toasted
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1st Keep
 ninman
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