Bring large pot of water to boil; add pasta. Undercook pasta by 4-5 minutes according to directions. Drain pasta and set aside.
Meanwhile, clean and thinly slice Brussels sprouts. Thinly slice shallot.
Heat pan, add canola oil and 2 tablespoons butter, then cook shallot slices until semi-transparent. Add Brussels sprouts and cook 8 minutes. Season with salt and pepper. When Brussels sprouts are bright green, add white wine, lower heat and cover pan. Continue to
cook for at least 8 minutes.
Melt remaining 3 tablespoons butter. In large bowl, combine melted butter, cheese, heavy cream, flour, salt and pepper.
Add cooked pasta, shallots and Brussels sprouts to cream and cheese mixture and stir to combine.
Pour everything into baking dish. Top with crushed chicharrónes, reserving 2 tablespoons. Bake 30-35 minutes until bubbly and golden brown. Top with remaining chicharrónes right before serving.