Step 1

Bring one gallon of water to a boil in a large pot over high heat. Once water comes to a boil, add salt and cook pasta according to package instructions to al dente.

Step 2

Meanwhile, thinly slice the Brussels sprouts. You should have about 3 to 4 cups.

Step 3

Stir egg and yolks together in a small bowl. Once fully mixed, whisk in the cheese. Set aside.

Step 4

Set a medium heavy skillet over medium-high heat and cook bacon, stirring often, until browned and crispy, about 5 minutes. Adjust heat as needed to prevent burning. Use a slotted spoon to transfer cooked bacon to a plate covered with clean paper towels.

Step 5

Add Brussels sprouts to the skillet and sauté in the bacon fat until crisp tender, scraping the bottom to release any browned bits (fond) stuck to the bottom, 3 to 4 minutes. Remove the skillet from heat and set aside.

Step 6

When the pasta is done, carefully remove 1 cup of pasta water. Drain pasta and return it to the pot. Off the heat, gradually stir in egg-cheese mixture, stirring constantly with tongs to cook eggs and coat noodles. Add pasta water as needed to thin.

Step 7

Stir in the Brussels sprouts, bacon and pepper. Serve hot.