Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts, shaved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
Method
Cooking
- In a large skillet or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the olive oil to the skillet with the pancetta fat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the shaved Brussels sprouts to the skillet and cook, stirring occasionally, until they are tender crisp, about 8 to 10 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Return the cooked pancetta to the skillet and stir to combine. Cook for another minute or two until the sauce has thickened slightly.
- Serve immediately, garnished with extra Parmesan cheese.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 10gFat: 28gSaturated Fat: 13gSodium: 500mgFiber: 4gSugar: 2g
Notes
Make sure to shave your Brussels sprouts thinly for even cooking. You can use a mandoline for this if you have one. Don't skip the step of cooking the pancetta until it is crispy for added flavor and texture. Feel free to adjust the amount of garlic and Parmesan to suit your taste.
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