Brussel Sprouts with Pancetta

Not everyone likes brussel sprouts, I loved them even when I was a kid. There is no better way to get a non-veggie eater to try a vegetable than to add pancetta. This is also a great Thanksgiving side.
3 slices pancetta, chopped
1 tablespoon extra-virgin olive oil,
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Brown pancetta in a medium skillet over medium high heat. Remove pancetta to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked pancetta bits.