- 2 tablespoons extra-virgin olive oil
- 8 ounces pancetta, cubed
- 2 -3 pounds Brussels sprouts, halved
- Salt and pepper, to taste
Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until slightly browned and drain on a paper towel. Drizzle a bit of olive oil on top, depending on how oily the pancetta is.
Raise the heat to medium-high, add the sprouts, and cook until caramelized and browned around the edges, about 5-8 minutes. When they begin to brown, add the pancetta back to the pan and season with salt and pepper, to taste. Serve.