In a large, heavy skillet, cook the bacon over medium heat for about 7 minutes, until crisp. Transfer to a paper towel-lined plate with a slotted spoon and set aside.

Raise the heat to medium-high, and place the Brussels sprouts cut-side down in the bacon fat. Cook undisturbed, about 2 minutes, until they begin to crisp and brown. Stir in the sliced onion, and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the broth, vermouth, and dried cranberries, and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then cover, reduce heat to medium, and cook until the Brussels sprouts are tender, about 10 minutes.

Cook the pasta in a large pot of salted boiling water until just al dente. Drain, reserving ¼ cup of the cooking liquid. Transfer the fettucine to the skillet, and toss to coat in liquid. Stir continuously over medium-high heat for 1-2 minutes, until most of the liquid is absorbed. If it seems too dry, add some of the pasta water, a tablespoon at a time. Sprinkle with salt and pepper and serve topped with Parmesan cheese and the prepared bacon.