Cook the Bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.

Sauté the Brussels Sprouts: Add the halved Brussels sprouts to the skillet with the bacon grease. Cook for 6-8 minutes, stirring occasionally, until the sprouts are golden and slightly tender.

Add Garlic: Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Make the Sauce: Pour in the heavy cream, stirring to coat the Brussels sprouts. Add the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer for 3-5 minutes, or until the sauce thickens slightly and the Brussels sprouts are tender.

Combine with Bacon: Stir the cooked bacon back into the skillet, mixing well.

Optional Topping: If desired, sprinkle shredded mozzarella cheese over the top. Place the skillet under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.

Garnish and Serve: Remove from the heat and garnish with fresh parsley. Serve hot as a side dish.