Brussels Sprouts with Pancetta and Parmesan (Edit recipe)

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This Brussels sprouts with pancetta and parmesan recipe is incredibly delicious! Crispy pancetta mixed with tender Brussels sprouts, garlic and finished with freshly grated parmesan. Using only a handful of ingredients, it's super easy to make, and is sure to be loved by everyone you serve it to!

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

4 oz Pancetta, cubed
1 lb Brussels Sprouts, shaved
2-3 cloves Garlic, minced
1/2 Lemon, small, juiced (about 1 Tbsp)
pinch Salt, more or less to taste
pinch Black Pepper, more or less to taste
1/3 cup Parmesan Cheese, freshly grated, more or less to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Shave Brussels sprouts by cutting them into thin slices. Once cut, go thru them roughly with fingers to separate the pieces.
Add pancetta to non stick skillet, and cook on medium-high heat for about 5 minutes, until cooked thru and crispy.
Remove pancetta from skillet with slotted spoon, leaving fat from pancetta in skillet. Place in bowl and set aside.
Add shaved Brussels sprouts, salt and black pepper to warm skillet, reduce heat to medium-low and cook for about 5 minutes stirring often. Keep close eye on them as they can burn quickly if heat is too high.
Add minced garlic and cooked pancetta to Brussels spouts and continue cooking for another 5 minutes.
Add lemon juice and fresh grated parmesan. Stir one more time, then remove from heat. Serve right away.

Notes

You can buy pre-shaved Brussels sprouts to save up time. Don't add too much salt, as pancetta and parmesan are both salty. Taste finished dish and adjust if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	8 g
Carbohydrates:	5 g
Protein:	7 g
Cholesterol:	25 g
Sodium:	473 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.