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In a large skillet, bring a Tbs. of oil to a medium-high heat. Add the pancetta pieces and crisp them up until dark red and, well, crispy. Remove from the pan and set aside. Maybe snack on one to make sure you did it right.
Add another Tbs. of oil to the skillet and add the shredded Brussels sprouts. Season well with a pinch of salt, and sauté for about ten minutes, until the sprouts have popped in color and gotten tender. Add the crushed red pepper, lemon zest and juice, stirring another minute.
Using tongs, add some of the cooked and drained angel hair pasta to the sprouts, along with a bit of starchy pasta water to create a thin sauce with the lemon juice. Toss until combined! Garnish with the crispy pancetta (wait, you ate it all?) and a good sprinkling of freshly grated cheese.
Serve immediately!
Serves four.