Brussels Sprouts with Pancetta

• Heat olive oil in large skillet set over medium-high heat; cook pancetta for 2 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
• In same skillet, cook shallots over medium heat for 3 to 4 minutes or until translucent. Stir in garlic and sauté briefly; stir in Brussels sprouts. Sauté for 4 to 5 minutes or until sprouts are wilted. Sprinkle with pancetta, orange zest, salt and pepper.

Recipe provided by Chef Francesco Tonelli