Brussel Sprouts with Pancetta

I found this recipe in my Everyday Italian cookbook by Giada DeLaurentiis I was able to snag on clearance at Home Goods.  We both like brussel sprouts and we had some leftover pancetta from another recipe, so this seemed like a good fit for us.  It was really good and flavorful.  We will definitely be making this one again!

1pound fresh Brussels sprouts, trimmed

2 tablespoons olive oil

3 ounces paper-thin slices pancetta, coarsely chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 10 minutes. Drain.  Place sprouts in a bowl of ice water to shock and stop the cooking.  Drain after they have completely cooled.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.