1. Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)
2. Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Serve hot.
Note: Nutritional analysis is per serving.