Brussels & Pancetta Recipe

Prepare Brussels sprouts

Trim root ends of Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise so all are roughly uniform in size; leave small ones whole.

Cook pancetta

Place a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and pieces are crisp and golden, about 5–7 minutes. Use a slotted spoon to transfer cooked pancetta to a plate lined with paper towel, leaving the rendered fat in the pan.

Sauté aromatics

Reduce heat to medium-low. Add the olive oil and butter to the skillet with the pancetta fat. Once the butter melts, add the finely chopped shallot and sauté until softened and translucent, 2–3 minutes. Add the minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Brown Brussels sprouts

Increase heat to medium-high. Add the prepared Brussels sprouts to the skillet cut-side down in a single layer as much as possible. Let them sit undisturbed 3–4 minutes to develop a deep golden-brown sear on the cut side. Stir and continue to cook, allowing other sides to color, about 3 more minutes.

Steam and finish cooking

Pour in 1 tablespoon chicken stock or water and immediately cover the skillet with a lid. Reduce heat to medium and steam until the Brussels sprouts are tender when pierced with a knife—about 4–6 minutes depending on size. Remove the lid and increase heat to medium-high to let excess liquid evaporate, about 1 minute.

Combine and season

Return the crisped pancetta to the skillet and toss to combine. Sprinkle in the grated Parmesan and drizzle the lemon juice over the sprouts. Season with kosher salt and freshly ground black pepper to taste. Toss until cheese melts slightly and everything is evenly coated, about 1 minute. Taste and adjust seasoning if needed.

Transfer Brussels and pancetta to a serving dish. Scatter the toasted nuts (if using) and chopped parsley over the top. Serve hot as a side dish.