Bring a pot of salted water to a boil for the pasta. Heat the pancetta in a large, non-stick skillet over medium until golden brown and crisp. Transfer the pancetta to paper towels and leave the fat in the pan.
Stir the Brussels sprouts, garlic, thyme and 2 tablespoons Cracked Pepper into the pan. Cook, stirring, until tender and beginning to brown, about 5 minutes. Remove the pan from the heat.
Cook the pasta according to package instructions. If using Cappellos: Add the pasta to the boiling water and cook 45 seconds. Drain and rinse under cool water. Return the pasta to the cooking pot and toss in the Brussels sprouts.
In the nonstick skillet from the Brussels sprouts, heat 1 tablespoon Cracked Pepper. Crack the eggs in the skillet and cook to your taste. Serve the pasta topped with the eggs and pancetta.