Leek and Brussels Sprout Pasta with Crispy Guanciale and Asiago Cheese

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 guanciale back in. Toss. Garnish with fresh cracked pepper and the remainder of the guanciale. Serve and enjoy.