Pan-fried shredded Brussels sprouts with pancetta

Ingredients:

• 100 g pancetta, cut into 0.5 cm cubes.
• 2 tablespoons unsalted butter
• 1.5 cups thinly sliced ​​shallots (3 large heads)
• 2 packages (350 g each) Brussels sprouts, trimmed
• 1 tbsp balsamic sauce

Preparation:

1. In a large (12-inch) skillet, heat 1 tablespoon olive oil over medium heat. Add the pancetta and cook for 5-7 minutes, until golden brown. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
2. Add 2 tablespoons of olive oil and the butter to the same pan and heat over medium heat until the butter melts. Add the shallots and cook for 5-7 minutes, until softened and beginning to brown.
3. Meanwhile, place the Brussels sprouts in a food processor fitted with a large shredding disc. There's no need to core the sprouts. Shred and transfer to a bowl. Add the Brussels sprouts to the skillet with the shallots, season with 1.5 teaspoons of salt and 3/4 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally (I use tongs), until the sprouts are bright green and crisp-tender. Add the pancetta and cook for another minute. Remove from the heat, stir in the balsamic vinegar, season with salt to taste, and serve hot.