Recipe courtesy Emeril Lagasse with a few *tips from Janine

2 TBSP olive oil, plus more for drizzling           

2 cups diced pancetta

3 cups Brussels sprouts, ends trimmed *if large, cut in half                                                   

¼ cup diced shallots

1 cup dry white wine

2 tsp chopped garlic                                        

1 lb angel hair pasta

Salt and fresh ground black pepper                  

Parmigianno-Reggiano, for garnish

In a large stockpot over high heat, bring 4-quarts of salted water to a boil.  In a large sauté pan over medium heat, add the olive oil and pancetta.  Let pancetta render, about 3 minutes.  Add Brussels sprouts and toss to coat with oil.  Cook for 5 minutes or until Brussels sprouts begin to brown.  Add shallots, wine, and garlic and let the mixture reduce, about 3 minutes.  In the meantime, drop the angel hair pasta into the water, being sure not to overcook.  Drain the pasta well and pour into the sauté pan.  Drizzle with olive oil, season with salt and pepper, to taste, and toss to coat with the Brussels sprouts mixture.  Pour into a large serving bowl and garnish with Parmigianno-Regianno.