Step 1

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

Step 2

In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp.

Step 3

Makes about 7 cups.