adapted by There's Always Thyme to Cook
1 1/2 pound Brussels sprouts (or 1 bag store-bought shaved)
1 tablespoon vegetable or olive oil
4 ounces pancetta, cut crosswise into thin strips (or tiny cubes, if you have thick pieces of pancetta)
salt and freshly ground black pepper
handful of pine nuts, toasted in a small dry skillet
1/2 -1 tablespoon butter (optional)
Carefully use a sharp knife or mandoline to thinly slice Brussels sprouts crosswise (or you can buy a bag that is already shaved.) Discard the root ends.
Add olive oil into a large skillet over medium-high heat; add pancetta and stir until slightly crisp, about 5-7 minutes. Add Brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, about 5 minutes. Add the toasted pine nuts. Stir in a little butter, if using. Season with salt and pepper to taste. Serve.