Shaved Brussels Sprouts With Pancetta

Method of "shaving" found in Sunset Magazine, December 2006. Recipe loosley based on the one in the magazine. It tastes awesome!

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 2  lbs Brussels sprouts
• 1  tablespoon  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  tablespoons  toasted & chopped cashews
• 1⁄4 cup  freshly grated parmesan cheese or 1⁄4 cup  freshly grated pecorino romano cheese or 1⁄4 cup  freshly shaved asiago cheese

Directions

1. Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.).
2. Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
3. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
4. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
5. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
6. Serve hot.
7. Notes:.
8. *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
9. **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.