Brussels Sprouts for Jess! (with pancetta and balsamic glaze)

A few years ago, I cooked dinner for a few of my friends and family while visiting home from NYC.  I completely forgot to post the recipes that I made that night, but promised Jessica I would do so.  Here is my attempt at recollecting how I made these brussels sprouts!

Ingredients: 

About 1/2 - 1 cup of pancetta (depending on how much you want), diced 

A couple Tbsp. of extra virgin olive oil

12 oz of Brussels sprouts (about 20 - 24 medium sprouts), trimmed and cut in half

1/4 - 1/3 cup of balsamic vinegar

3 Tbsp. butter

Recipe: 

1. Heat a skillet over medium-low heat that is big enough to hold the amount of brussels sprouts.  Once heated, pour in about a Tbsp or two of olive oil.  Add in pancetta and cook until a bit crispy (about 10 minutes).

2. Once the pancetta is cooked, remove it onto a plate with a paper towel (with a slotted spoon!  This way, the flavor from the pancetta will help cook the brussels sprouts).  There should be enough fat still left in the pan, however, if not, add about another Tbsp. of olive oil and make sure it's hot before adding the brussels sprouts.

3. Turn up the heat to medium and add the brussels sprouts.  Cook for a few minutes until they start to brown.  Once this happens, add about 1/2 cup of water and cover the pan. After about 4-5 minutes, you should be able to easily pierce the brussels sprouts with a fork.  

4. Remove the brussels sprouts with a slotted spoon.  If there is more water in the pan, just let it boil off.  Once this is done, add the balsamic vinegar to the pan.  Boil the vinegar for about two minutes, turn down the heat to low, and then add butter (so the butter doesn't burn).  

5. Once the butter is melted, add both the pancetta and the brussels sprouts back to the pan and evenly coat with the balsamic glaze!

Enjoy!!