1 lb. brussels sprouts
salt and pepper
4 slices bacon, diced
1/2 lb. small pasta shells
1 clove garlic, chopped
2 egg yolks
2 T heavy cream
1/4 C pecorino romano, grated
1 T flat-leaf parsley, chopped
Trim and quarter the brussels sprouts. Toss the brussels sprouts with the olive oil, salt and pepper. Spread them on a baking sheet and roast in a 425F oven until golden brown, 15-20 minutes, stirring after 10 minutes.
Cook the pasta as directed on package, drain, reserving about 1/2 C of the water and set aside. Saute bacon in a pan. Remove from heat and discard all but a tablespoon of the bacon grease. Add the garlic. Mix the egg yolk, heavy cream and cheese in a bowl.
Mix the pasta, egg yolk mixture and brussels sprouts into the bacon in the pan, adding pasta water as needed and season with pepper to taste. The heat from the pasta and brussels sprouts will cook the sauce. If necessary, turn burner on very low and stir until egg is cooked. Don't turn too high or you will end up with scrambled eggs and pasta.
