From Country Living, October 2010
2 tbsp. extra virgin olive oil
2 ounces pancetta, diced
1 pound Brussels, trimmed and quartered
2 ounces pine nuts
3 ounces pecorino, grated
salt and freshly ground pepper
In a medium pan over medium heat, add olive oil and pancetta and sauté until lightly browned, about 3 minutes. Using a slotted spoon, transfer pancetta to a plate; reserve.
Add Brussels to pan; stir for 30 seconds. Add 1 cup water, cover, and reduce heat to medium-low. Steam for 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until sprouts are golden brown, about 15 minutes.
Remove from heat and toss in pancetta, pine nuts, and cheese. Season with salt and pepper and serve immediately.