My picture perfect autumnal meal: Leek and Brussels Sprout pasta with crispy guanciale and Asiago cheese. Ingredients-2 entree size servings 8oz Spaghetti ~1 Cup Brussels sprouts halved 1 leek halved and julienned 3 cloves garlic minced 4 oz Guanciale sliced (sub. Pancetta or bacon) 1/2 C dry white wine 1/3 C Grated Asiago Cheese (I used 60 day aged) 1/4 C grated Parmesan 3 Tbsp Butter Pasta water Salt and pepper Pinch of red pepper flakes In a large skillet on medium/high heat render the fat on the guanciale. Remove and set aside once crispy. (About 4 minutes) On medium heat Add leeks, Brussels sprouts and garlic. Season with salt, pepper and red pepper flakes. Cook for 8 minutes until Brussels are tender. Add white wine, simmer until reduced. Add 2 tbsp of butter. Stir until melted. Add cooked pasta and pasta water. Stir and toss. Drop the heat to low, grate in Asiago and Parmesan. Add the last Tbsp of butter. Toss until a creamy consistency is formed. Add half the guan...