In a light-colored saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk it continuously for about 5-8 minutes until it turns a golden brown and you see nutty flecks forming at the bottom.

In a large pot, bring salted water to a boil and add 12 ounces of DeLallo pappardelle egg pasta. Cook the pasta until al dente, usually around 2-3 minutes less than recommended. Drain the pasta while reserving about 1 cup of the starchy pasta water.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped shallot and 4 cups of shaved brussels sprouts, along with a pinch of red pepper flakes. Sauté for 6-8 minutes until tender and caramelized.

Reduce heat to low, then add the drained pasta to the skillet with the sautéed vegetables. Pour in the browned butter and the juice of 1 lemon. Toss everything for about 2 minutes to ensure the pasta is evenly coated.

Stir in ½ cup of grated Parmesan cheese until it melts into the pasta. Plate the dish and top with chopped toasted walnuts and additional Parmesan.