- 2 pounds Brussels sprouts, any loose outer leaves trimmed and the sprouts halved, or quartered if large
- 2 tablespoons olive oil
- 1 1/4 thick slice pancetta, cut into small cubes
- 2 cloves garlic, chopped
- Kosher salt and white pepper
- Cider vinegar (optional)
Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Add the garlic and saute until fragrant, about 3 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork-tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
Transfer to a serving dish, add a splash of vinegar (if desired) and serve.