Step 1: Cook the pasta according to package directions in salted water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Step 2: While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced shallots and cook until softened, about 3-4 minutes.
Step 3: Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Stir in the shredded or diced leftover brisket, smoked paprika, and onion powder. Cook for 2-3 minutes, allowing the brisket to warm through and absorb the flavors.
Step 5: Pour in the beef broth, heavy cream, and milk. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low.
Step 6: Gradually add the shredded smoked gouda and Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 7: Add the drained pasta to the skillet with the sauce and brisket. Toss well to coat all the pasta evenly.
Step 8: Serve hot, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired. Enjoy one of your new favorite leftover brisket recipes!