INGREDIENTS
8 oz
Pancetta
2
lbs Brussels sprouts
3
Garlic cloves
2
Shallots
2 tbsp
Thyme, leaves
1 tbsp
Dijon mustard
1/2 tsp
Black pepper, freshly ground
1 tsp
Red pepper flakes
1 cup
Walnuts
4 tbsp
Butter, unsalted
2 oz
Gruyere, grated
2 cups
Heavy cream
2 oz
Parmesan