-
1
Heat large covered saucepot of salted water to boiling on high.
-
2
In 12-inch nonstick skillet on medium, cook bacon 8 to 9 minutes or until browned and crisp, stirring occasionally.
-
3
With slotted spoon, transfer bacon to paper-towel-lined plate to drain; set bacon aside.
-
4
Discard all but 2 tablespoons bacon fat from skillet.
-
5
To same skillet on medium, add garlic and red pepper.
-
6
Cook 30 seconds or until garlic is golden, stirring frequently.
-
7
Remove from heat and add peas, stirring to coat and warm through.
-
8
Transfer mixture to large bowl.
-
9
Season with 1/4 teaspoon salt and stir well to blend.
-
10
Set aside.
-
11
Cook pasta in boiling water as label directs.
-
12
Meanwhile, wipe out same skillet with paper towel and heat on medium-low.
-
13
Without breaking yolks, carefully add eggs to hot skillet and cook 5 to 6 minutes or until whites are set but yolks are still runny.
-
14
Sprinkle eggs with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
-
15
Reserve 1/4 cup pasta cooking water.
-
16
Drain pasta and add to bowl with pea mixture, along with frisee, reserved bacon, and pasta water.
-
17
Toss to combine.
-
18
Divide among 4 shallow serving bowls.
-
19
Top each with 1 egg and garnish with green onions.
