Cut the bottom of the Brussels Spouts off and discard. Shred the remaining part of the Brussels Sprout either in a food processor or by slicing thin strips with a knife. Transfer to a bowl and set aside.

In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.

Add the garlic to the same skillet and saute for 1-2 minutes. Add the shredded Brussels Sprouts and saute for about 8 minutes until the leaves are tender. Add the juice of a lemon, Parmesan cheese, the crisped pancetta and mix around. Season with salt and pepper to taste.