Ingredients
2 lb Brussel Sprouts, bottom rough part cut off and outer leaves removed
8 oz pancetta, diced
2 shallots, chopped
3 garlic cloves, chopped
1 1/2 cups heavy cream
Bring a pot of water to boil, add brussels to pot and simmer for 5 minutes. Drain and rinse with cold water to stop cooking. Transfer to cutting board and cut in half lengthwise. Set aside.
In a nonstick skillet, saute pancetta until extra crispy. Drain on paper towel lined plan, reserving 1 tbsp of fat. Add shallots and garlic to skillet, saute until lightly browned and fragrant, about 2 minutes. Ad cream and simmer until reduced by half, about 5 minutes. Stir in Brussel Sprouts and pancetta and gently coat in sauce. The sauce should have thickened a bit, but will still be liquid. Serve with slotted spoon.
