First, get a large pot on to boil for the pasta. Then get out a large skillet and put the Turkey Bacon (14 slice) in it cold. Heat it up over medium-high heat and let it cook until crisp.
When it is starting to leave a brown layer on the bottom, deglaze the pan with half of the Beer (1/4 cup) and scrape it all up.
Once the liquid has evaporated and the bacon crisps again, deglaze the pan with the rest of the Beer (1/4 cup) and add in the Brussels Sprouts (1 pound). Scrape up the rest of the brown bits and stir it all together.
Let it cook for a couple of minutes, then add in the Chicken Stock (1/2 cup). Season it all with the Salt (1 pinch) and Garlic Powder (1/2 teaspoon). Lower the heat and let it simmer.
Meanwhile, salt the boiling pasta water and cook the Rigatoni (1 pound) until tender, for about 8 minutes.
While the pasta cooks, take 1/2 a cup of the cooking water and pour it into the pan of bacon and brussel sprouts. Add in the Parmesan Cheese (1/2 cup) and let it all melt in and emulsify with the liquids.
When the pasta is done, drain it and stir it into the pan of sauce. Stir in the remaining Parmesan Cheese (1/4 cup) and the Butter (1 tablespoon) to bring it all together. Scoop it into bowls and serve immediately!