Use a vegetable chopper to dice the brussel sprouts into quarters. You can also shave them finely if you'd prefer. Dice the white onion with the vegetable chopper. Use the kitchen sheers to finely trim the bacon into small pieces.
Heat a large skillet over medium-high heat. Add the bacon to the pan. Cover the skillet and cook the bacon for 6-8 minutes or until crispy. Stir it occasionally so it doesn't burn. Be careful of the grease!
Add the pine nuts, shredded parmesan, and diced onions to the pan. Stir for 4-5 minutes until pine nuts are toasted (browning color) and avoid the parmesan burning.
Add in the brussel sprouts, truffle salt, and Worcestershire sauce. Sauté on medium heat for 2 minutes as the brussel sprouts begin to char. Add the lid back to the pan to speed up the cooking process for 3-5 more minutes.
Turn stove off and let the mixture sit for 1-2 minutes. Sprinkle green onion and more parmesan (if desired) overtop and serve warm. Enjoy!
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