Recipe: Brussel Sprouts with Pancetta

Giada De Laurentis made these on her show "Everyday Italian" on the food network last weekend.

BRUSSEL SPROUTS WITH PANCETTA

1 pound 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 4 minutes. Drain.

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. Serve