Creamy Italian Autumn Stir-Fry with Pancetta and Brussels Sprouts

Name: Creamy Italian Autumn Stir-Fry with Pancetta and Brussels Sprouts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g pancetta, diced; 500 g Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 3 cloves garlic, finely minced; 1 small shallot, finely diced; 150 ml heavy cream; 30 g Parmesan cheese, finely grated; 5 fresh sage leaves, thinly sliced; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp unsalted butter

This creamy stir-fry blends caramelized Brussels sprouts and crisp pancetta with garlic and cream, delivering rich, savory layers accented by fresh sage.

Prep20 minCook15 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Heat a large skillet over medium heat and add the diced pancetta. Cook until it renders fat and becomes crisp, about 5-6 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
02
Add olive oil to the skillet with pancetta fat, then add the halved Brussels sprouts cut side down. Cook without stirring until they develop a deep golden brown crust, about 6-7 minutes.
03
Flip the Brussels sprouts and cook for another 3-4 minutes until tender and caramelized. Add the finely minced garlic and diced shallot, stirring until fragrant and translucent, about 1-2 minutes.
04
Lower the heat to medium-low. Stir in the butter and sliced sage leaves until the butter melts and the sage becomes fragrant, about 1 minute.
05
Pour in the heavy cream, stirring to combine and coat the Brussels sprouts evenly. Cook gently for 2-3 minutes until the sauce thickens slightly.
06
Return the crispy pancetta to the skillet. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Heat through for 1 minute.
07
Remove from heat and serve immediately, garnished with extra Parmesan if desired.

From the editor

Cooking tips

To ensure caramelized Brussels sprouts, avoid overcrowding the pan; cook in batches if needed to maintain dry contact with the skillet.
For a lighter version, substitute half the heavy cream with whole milk but expect a thinner sauce.
Use fresh sage leaves rather than dried for a more vibrant herbaceous note that crisps nicely in butter.
Leftovers keep well refrigerated for up to 2 days; reheat gently on low to prevent the cream from breaking.

Published September 1, 2026