Heat a large skillet over medium-high heat. Once pan is hot, add the pancetta and cook until crispy, flipping halfway through. Using a slotted spoon, transfer the pancetta to a paper towel lined plate.

Add the garlic, shallots and red pepper flakes to the skillet and cook for 1 minute or until fragrant, stirring. Add the brussels sprouts. Cook, stirring, for 5 minutes or until sprouts are browned. Remove the sprouts from the pan with a slotted spoon and set aside with the pancetta.

Add the olive oil and then the parsnip noodles, season with salt and pepper, and cook, tossing often, until cooked through, about 7 minutes.

While parsnip noodles cook, combine the eggs and Parmesan cheese in a bowl and whisk together until not very clumpy. Set aside.

Once parsnip noodles are done cooking, add the pancetta and brussels sprouts back to the skillet and toss to combine. Remove from heat and slowly pour in the prepared egg sauce, stirring constantly, over the noodles. It’s important to do this slowly and stir constantly so that the eggs cook while they heat up in the noodles.

Divide the pasta into bowls and serve.