HEAT oil in large skillet over medium heat. Add pancetta; cook, stirring occasionally, for 3 minutes. Add Brussels sprouts, garlic and salt; cook, stirring occasionally, for 3 to 4 minutes. Add wine; increase heat to high. Cook, stirring occasionally, for 3 minutes.
PREPARE pasta according to package directions, omitting oil; drain. Add pasta to skillet with Brussels sprouts. Add pomegranate arils; gently toss to combine. Serve with cheese.
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