Cook pasta in boiling salted water until al dente (10-12 minutes). Drain (reserve a little pasta water), return pasta to pan, set aside.
Meanwhile, heat olive oil in a large frying pan over medium-high heat, add garlic and Brussels sprouts, stir occasionally until starting to turn golden (1-2 minutes). Add reserved pasta water, cook until sprouts are wilted (1-2 minutes). Add to pasta, toss to combine. Season with freshly ground black pepper, top with cheeses, drizzle with extra-virgin olive oil and serve.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.