Brussel Sprouts with Thyme and Pancetta

Brussel Sprouts with Thyme and Pancetta
(adapted from M. Voltaggio)

ingredients

• 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 Tbs. olive oil
• 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 bushy 3-inch sprig fresh thyme
• 2 Tbs. butter

directions

1. In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned and crispy, 4 to 5 minutes. 
2. Remove pancetta from pan and place on a paper towel. 
3. Increase the heat to high and add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt and crisp, about 3 to 4 minutes. 
4. Reduce heat to about medium, toss in 2 Tbs. of butter, a splash of olive oil, and cover the pan half way for about 6 minutes, or until sprouts are tender, stirring occasionally. 
5. Chop your thyme and throw in at the last minute before serving, along with your crispy pancetta.