Sauteed Brussels Sprouts with Pancetta

The secret to irresistable Brussels sprouts is not overcooking. The addition of Pancetta turns an ordinary dish into a crowd-pleasing favorite. 1 pound Brussels sprouts2 tablespoons extra virgin olive oil4 oz. Pancetta, chopped2 garlic cloves, finely choppedKosher saltFreshly ground black pepper, to tasteHeat a pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Transfer the Brussels sprouts to a bowl of ice water and let sit for 5 minutes. Remove the B

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