Fettuccine With Brussels Sprouts, Cranberries, And Caramelized Onion

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4 oz. bacon (about 4 slices), cut into ½-inch pieces

2 cups (about 12 oz.) Brussels sprouts, trimmed and vertically halved

1 medium onion, sliced

1 cup chicken broth

1/4 cup dry vermouth

1/2 cup dried cranberries, coarsely chopped

6 oz. fettuccine (or another long pasta like spaghetti)

2 oz. Parmesan cheese, coarsely shredded

Kosher salt and ground black pepper, to taste

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