Using a saute pan, with a lid, render pancetta in 2 tablespoons of olive oil over medium heat; 2 minutes. Add garlic and shallot and saute for another minute. Add Brussels sprouts, chicken broth, salt and pepper and stir to combine. Cover and cook for 4 minutes or until desired doneness.
Transfer to serving bowl and garnish with freshly grated Parmigiano-Reggiano cheese.
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.