Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Add the Brussels sprouts, cut side down, and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Toss the sprouts, add the olive oil and cook another 2-3 minutes, until crisp. Remove the Brussels sprouts from the skillet to a plate. To the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan and nutmeg. Season with salt + pepper. Toss in the pasta and cook 3-5 minutes, then remove from the heat. Divide the fettuccine between plates and top with crispy Brussels sprouts, and bacon. Eat and enjoy immediately.