Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. While the bacon is cooking, boil the water for the bucatini and cook it.

Remove the bacon from the skillet with a slotted spoon and place it on a paper towel to drain the grease. Use a large spoon to take out half of the bacon grease, placing it in a bowl to use later. Add the brussels sprouts to the skillet with the pepper and stir to coat. Cook for 6 to 8 minutes, stirring occasionally. Stir in the garlic and cook for another minute. Remove the brussels and place them in a bowl off to the side.

Whisk together the eggs and grated parmesan, try to smooth out all the lumps.

Add the reserved bacon fat back to the skillet, heating over low heat. Add the bucatini to the skillet and toss it well in the bacon fat – you want it to be throughly coated. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and brussels. Top with extra cheese. Taste and season additionally if you’d like. Serve immediately!

(Note: I rarely use salt in the recipe because the bacon is so salty. Use your tastes to determine if your dish needs it, since all bacon is different.)