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Sara Moulton's Quick Brussels Sprouts with Pancetta


  • 1 1/2 pounds Brussels sprouts
  • 2 Tbsp. vegetable oil
  • 2 ounces pancetta (or bacon), finely chopped
  • Fresh lemon juice, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Parmigiano-Reggiano, Several shaved strips


1. Trim the Brussels spouts and discard any damaged outside leaves. Fit a food processor with the slicing blade. Force the sprouts, a few at a time, through the chute with the blade in motion. You should have about 8 cups of shredded sprouts.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned, 3 to 5 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes. Pour in the lemon juice and increase the heat to high.

3. Season with salt and pepper, and stir until the Brussels spouts are tender. Empty into a warmed serving bowl and top with the cheese.

Recipe adapted from "Sara Moulton Cooks at Home"

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