Tis' the season for Brussels Sprouts!

I love this recipe, but I added a half a cup of half and half at the end and let it simmer for a bit.
It made it even better! So creamy and still had that salty pancetta taste.

[color:"blue"]Pancetta Brussels Sprouts[/color]

INGREDIENTS
3 cups water
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces pancetta bacon, diced
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS
Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm.
Drain, and rinse with cold water.
Slice the sprouts in half, and set aside.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the pancetta; cook and stir for about 5 minutes, add the garlic for last minute, until garlic is lightly browned.
Add the remaining olive oil and Brussels sprouts.
Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor.
Season with salt and pepper (and Half & Half, optional), and cook for 5 more minutes before serving.