1. In a large saute pan over medium-high heat, cook the bacon until crispy. Transfer slices to a paper towel lined plate, reserve the bacon grease in the pan.
2. Reduce heat to medium, and shallots and cook for about 2-3 minutes than add the shredded brussels sprouts, tossing them in the grease. Add a generous amount of black pepper (I love black pepper so I always add lots but this is really up to you)
3. Next add a tbsp. of truffle oil (more or less depending on how much you like the taste, truffle oil taste strong so just remember a little goes a long way)
4. Cook until the brussels sprouts begin to turn golden brown in areas, tossing occasionally, about 5-8 minutes.
5. Chop the bacon, add it back to the brussels and toss together.
6. Remove from the heat and transfer to a bowl. Top with chopped pecans and parmesan and serve warm.
Optional garnish: fresh chives