Heat a drizzle of oil in a large, shallow pan over a medium heat and fry the pancetta for 8-10 mins until golden and crisp. Remove to a bowl using a slotted spoon.

Sprinkle in 1/4 tsp cracked black pepper and toast in the residual fat for a minute, then stir in the sprouts and continue to cook for 10 mins until the sprouts have wilted and are tender with just a slight bite. Stir in the crème fraîche and fried pancetta, followed by the cheese. Season to taste and scatter over more cheese before serving.