In a large skillet , fry bacon, place on a paper towel lined plate, then rough chop. Set aside.
Pour off remaining bacon grease EXCEPT for 1 Tbsp. Keep that in the pan and any little bits of bacon that have been left in or stuck to the bottom of the pan.
Place skillet back on stove top at medium heat. Pour 1/2 of the white wine in the skillet, slowly stirring, removing any stuck bits from the bottom of the pan. When everything has been removed from the bottom of the pan, add butter. Stir to melt. Add salt, garlic and peppers.
Add halved brussel sprouts. Toss in the pan to coat with sauce. Add rest of white wine. Cover and let simmer for 8-10 minutes, stirring intermittently to keep from overbrowning. Sprouts are done when they are fork tender. Before removing from pan, add chopped bacon. Stir. Then top with Parmesan cheese and allow to melt before removing from pan and serving.