Orecchiette Carbonara with Charred Brussels Sprouts

Name: Orecchiette Carbonara with Charred Brussels Sprouts
Ingredients: 2 tablespoons olive oil, divided; 1/2 pound Brussels sprouts, trimmed, leaves separated; 12 ounces fresh orecchiette or other fresh or dried small pasta; Kosher salt; 2 ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup); 1/2 teaspoon coarsely ground black pepper; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1/3 cup grated Pecorino plus more; 2 large egg yolks, beaten to blend