Brussels Sprouts & Pancetta With Orecchiette

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3/4 pound Brussels sprouts, halved

12 ounces orecchiette

1 teaspoon olive oil

2 ounces pancetta, chopped

1 garlic clove, minced

Salt and freshly ground black pepper

Juice of 1 lemon

2 hard-cooked eggs, peeled, chopped

Freshly grated Parmesan cheese

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