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Brussels Sprouts with Pancetta & Parmesan

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 oz. sliced pancetta (Italian bacon), or 3 slices bacon, diced
  
• 1 clove garlic, minced
  
• 2 containers (10 oz. each) fresh Brussels sprouts, trimmed and cut into 1/4-inch lengthwise slices
  
• 3/4 cup chicken broth
  
• 1/8 tsp salt
  
• 1/8 tsp freshly ground pepper
  
• 1/4 cup heavy or whipping cream
  
• 1/4 cup freshly shredded Parmesan cheese
  






Instructions



1. Cook pancetta in a 12-inch nonstick skillet over medium heat 6 to 8 minutes, until crisp (6 minutes for bacon). With a slotted spoon, transfer to a plate.
   
   
2. Add garlic to drippings in skillet and cook and stir 1 minute, until golden. Add Brussels sprouts, broth, salt and pepper. Bring to boil. Reduce heat to medium-high; cook 5 to 7 minutes, until Brussels sprouts are just tender-crisp.
   
   
3. Stir in cream and cook 1 minute more. Remove skillet from heat. Stir in pancetta and Parmesan.
   
   Makes 6 servings.