2 ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 to 2 tablespoons extra-virgin olive oil
10 ounces Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
2 tablespoons unsalted butter
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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