toss brussel sprouts with olive oil salt and pepper. spread them out in a single layer on baking sheet and roast 425 degrees for 20 minutes. Turning once. Cook bacon until crisp then remove with slotted spoon to paper towel, then crumble. Remove from heat and toss in garlic and let cook 30 seconds until aromatic. Set aside.
Mix egg yolks, heavy cream and cheese in a bowl. set aside.
cook pasta in salted boiling water and drain reserving 1/2 cup pasta water.
Mix together the pasta with the egg yolk mixture. Add the brussel sprouts and garlic with bacon grease. Stir in pasta water then Stir in crumbled bacon. Top with parsley.