In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 6 ounces of diced pancetta and cook for about 4-5 minutes, stirring occasionally, until it turns crispy and golden.

In the same skillet, add 8 ounces of sliced mushrooms. Sauté over medium heat for 3-4 minutes, stirring frequently, until the mushrooms are tender and have released their moisture.

Add 1 pound of trimmed and halved Brussels sprouts to the skillet, stirring well to combine. Cook for approximately 5-7 minutes, until the sprouts become tender and start to caramelize slightly.

Lower the heat to medium-low and add 5 ounces of Boursin herbed cream cheese to the skillet. Stir gently, allowing the cheese to melt and coat the Brussels sprouts and mushrooms evenly.

Season with salt and freshly ground black pepper to your liking. Serve warm, garnished with the crispy pancetta on top.