INGREDIENTS (serves 2)
- 1/4 pound spaghetti
- 4 thick cut bacon slices, cut into 1/2" pieces
- 1 garlic clove, finely chopped
- 2 eggs
- 1/4 cup half and half
- 1/4 cup freshly grated Parmigiano-Reggiano plus more for sprinkling
- Coarse salt and fresh black pepper
- 1/4 cup frozen peas
- pinch of red pepper flakes
Bring a large pot of water to a boil. Salt is very generously and add your spaghetti and cook 8 minutes or according to package directions.
In the meantime, cook bacon pieces in a skillet just until nicely browned and crisp. Remove and drain on a paper towel. Reserve 1 teaspoon of the bacon grease. In a small bowl, whisk together the eggs, half and half and 1/4 cup Parmesan, a tiny pinch of salt and some fresh ground black pepper.
Place the reserved bacon grease back in the pan (no need to clean it out) and reduce heat to medium. Add the garlic and cook gently until it becomes fragrant. Your pasta should be done by now. Drain the pasta and add the pasta to the skillet. Raise heat back up to medium-high and working quickly, add the egg-milk mixture, the bacon bits and the peas. Keep tossing the pasta until all strands are coated with the egg sauce and keep cooking and tossing until the eggs just begin to set and just barely start to scramble and there is no raw egg left. Remove from heat and serve immediately. Sprinkle a little more Parmesan and just a tiny pinch of red pepper flakes. This makes a great breakfast dish, too!