Cook macaroni as directed on package; drain and set aside. Meanwhile, whisk together egg, egg whites and Parmesan cheese; set aside.

Halve the Brussels sprouts. Heat oil in a large skillet over medium. Add sprouts and cook until slightly browned, flipping occasionally. If browning too fast, reduce heat to prevent burning. Season with 1/4 teaspoon salt; set aside covered.

Heat a large skillet over medium; add bacon. Crush garlic with the side of a knife and add to skillet. Stir and cook until bacon is crispy. Add peas and cook until heated through.

Stir macaroni into skillet with bacon. Remove from heat; add egg mixture and stir quickly until eggs thicken. Season with remaining 1/4 teaspoon salt and the pepper.

Serve pasta with Brussels sprouts and sliced pears on the side. (Serving size: 3/4 cup carbonara, 1 pear)