2 lbs Brussels sprouts

1 T. vegetable oil

8 ounces pancetta, cut crosswise into 1/4-inch wide strips

Salt, to taste

Fresh ground black pepper, to taste

Crushed red pepper flakes, to taste

3-4 T. toasted & chopped cashews

1/4 C. freshly grated parmesan cheese, romano cheese or asiago cheese

 

Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.). Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. Serve hot.