1 tablespoon vegetable oil
4 ounces cubed pancetta
1 onion, thinly sliced
10 ounces shaved Brussels sprouts
Heat vegetable oil in a large skillet over medium high heat. Add pancetta and cook, stirring, until golden brown, about 4 minutes. Add onion and cook until translucent, about 2 minutes. Add Brussels sprouts and toss to coat with rendered fat. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Season with salt and pepper and serve hot.