For the Brussels Sprouts:

1. Preheat the oven to 425°F and line a baking sheet with foil.
2. Spread the brussels sprouts out in an even layer on the sheet and drizzle with a few teaspoons of olive oil.
3. Season with salt, pepper, and the red pepper flakes. Toss to evenly coat.
4. Roast for 25-30 minutes, shaking the pan occasionally, or until the brussels sprouts are tender and caramelized/charred in spots.

For the Sauce:

1. While the brussels sprouts are roasting, bring a large pot of water to a boil.
2. Crisp the bacon in another large pan and then remove and set aside (save it for garnish). Reduce the heat to medium.
3. To the drippings in the pan, add the onion and cook for 5 minutes until softened. Add in the garlic and cook over medium-low heat for 10 minutes, stirring frequently, or until the onions are golden and caramelized.
4. Meanwhile, cook the pasta in the boiling water until it is el dente. Drain, reserving 1 cup of the pasta water, and set aside.
5. Whisk the cream, eggs, lemon zest, and cheeses together in a bowl. Season with a little salt and pepper.
6. Reduce the heat of the onion pan to low and whisk in the cream mixture. Add the pasta and half of the reserved pasta water and toss to coat in the sauce. Continue to stir and toss everything together for a few minutes until the sauce thickens and coats the noodles, adding more pasta water as needed to thin it out. The idea is for the sauce to be creamy and silky and thoroughly coating the noodles. It may take several minutes of stirring and tossing to achieve this consistency. Stir in the chives at the last minute and then check the seasoning, adjusting as necessary.

To Serve:

1. Divide the pasta between serving bowls and top each with the roasted brussels, crispy bacon, additional chives, and additional grated parmesan. For an extra decadent treat, top each bowl with some of the burrata cheese. Serve immediately.