Pasta, pancetta, and Brussels sprouts

Besides not spending enough time properly rendering the pancetta, the dish came together well, and no trichinosis, at least not within the first 24 hours. I cooked the pancetta and sprouts together, but in hindsight should have waited for the pancetta to really get going before browning the sprouts. When I put the sprouts in the pan I added a drop of water so they got some steam before slightly browning. As for sauce, just some pasta water and a good heaping of grated parm. Two posts in a row with water based sauces--it's time to make some stock, buy some cream, or something.