1Boil 2 qts. of water. Add kosher salt and prepared Brussels sprouts to water. Cook for 4 to 5 minutes until bright green.
Drain and set aside.
2In a skillet . cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for 4 to 5 minutes.
Add sprouts and cook for 5 to 6 minutes, stirring often.