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Cook pasta per package directions, aiming for al-dente. In the meantime prepare the brussels sprouts.
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Place a large cast-iron skillet or dutch oven or medium heat. Once hot, add the chopped bacon and cook until browned. Leave about 2-3 tablespoons of bacon fat in the pan, and remove the bacon to a paper towel-lined plate.
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Add the brussels sprouts and season with salt and pepper. Cook on high heat for about 3 minutes, cover with a lid and cook for 10 minutes, stirring occasionally until tender.
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Add minced garlic, stir and cook for 1 minute. Add 1 1/2 cups heavy cream and bring to a simmer.
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Stir in the dijon mustard and nutmeg, then sprinkle the top with the parmesan cheese and stir to combine.
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Taste and adjust for salt and pepper.
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Drain the pasta and stir it in the cooked sauce.
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Remove from heat and serve garnished with bacon, red pepper flakes, and parsley.