Heat the oil in a frying pan over medium heat and add the bacon pieces. Cook until crispy (about 5 minutes) then remove with a slotted spoon and place on a plate lined with kitchen paper to soak up the grease.
Add the shallot and chilli to the pan and cook, stirring occasionally, for 2-3 minutes until the shallot begins to soften.
Meanwhile, bring a pot of salted water to the boil and cook your pasta until it's just al-dente (the lower end of the timing guide on the packet - be careful not to overcook).
Add the garlic and Brussels sprouts to the pan with the shallot and chilli. Cook for about 8-10 minutes, stirring every 1-2 minutes. Don't stir them too much - you want to allow the sprouts to get a nice crispy char.
While the sprouts are cooking, mix the eggs and cheese together in a large bowl with a pinch of salt and a generous crack of black pepper.
Add the bacon back into the pan with the sprouts and mix everything together.
Drain the pasta or use a spider or skimmer (see notes) to scoop the pasta directly from the cooking water into the bowl with the eggs and mix quickly, making sure the pasta is fully coated. Add a little more of the pasta water if you need to loosen the sauce a little.
Add in the bacon and sprouts mix to the pasta and toss everything together. Season to taste, though be careful with the salt.
Serve with some extra grated cheese, cracked black pepper and an optional pinch of chilli flakes