Sauteed Brussels Sprouts - cooking recipe

Ingredients

6 cups Brussels sprouts, trimmed
2 1/2 ounces pancetta, roughly chopped
1/4 cup extra virgin olive oil
1/2 cup onion, chopped
1 tablespoon butter
2 tablespoons water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preparation

Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
Heat a large saute pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
Saute over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.