1/2 pound thickly sliced pancetta, cut into 1/4 inch dice
8 large shallots, quartered
Salt and freshly ground pepper
2 pounds Brussels sprouts, quartered
1/2 cup white wine vinegar
Use salt sparingly (the pancetta is already salty), but don't eliminate it altogether: it draws the juices from the shallots and adds to the flavor of the dish.