In a separate pan, place the cream, garlic, Parmesan cheese and bacon. Bring to a simmer and reduce slightly (about 5 minutes), being careful not to burn the bottom of the pan. While the sauce is reducing, cut all the Brussels sprouts in half with a knife. Add sprouts to the bacon and cream. Simmer 5 more minutes, stirring occasionally until Brussel sprouts are hot and well-coated with the sauce. Season to taste with salt and pepper. Serve immediately.
The original recipe called for 2 cups of heavy cream but I have found less is okay to use. I also increased the amount of Parmesan cheese to 3/4 instead of 1/2. Excellent recipe.
