Shaved Brussels Sprouts With Pancetta

• 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 1/4 cup freshly grated pecorino romano cheese or 1/4 cup freshly shaved asiago cheese

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 350u0b0F oven for 10 minutes, & they will toast nicely.

brussels, vegetable oil, pancetta, salt, fresh ground black pepper, red pepper, freshly grated pecorino romano cheese

Taken from www.food.com/recipe/shaved-brussels-sprouts-with-pancetta-207046 (may not work)