Brussel Sprouts with Pancetta

I grew up hearing that brussel sprouts were yucky, but then, my Gourmet Group friend, Christina, brought the most delicious brussel sprouts to a Thanksgiving dinner we shared. Unfortunately, I lost that recipe that she gave me, but these are just as good with a hint of nuttiness, so it's a dish that fits perfectly at my family's holiday table.

Brussel Sprouts with Pancetta
Giada De Laurentiis

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped I can never find pancetta, so I've only ever used proscuitto and added it at the end with the chicken broth
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.