-
1
In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese.
-
2
Set aside.
-
3
Start heating up a big pot of heavily salted water to a boil, to cook the pasta.
-
4
In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned.
-
5
If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat.
-
6
Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm.
-
7
Remove ingredients to a very large mixing bowl.
-
8
When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes.
-
9
Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute.
-
10
The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles.
-
11
As the noodles cool, you will likely need to add 1/2 cup to 1 cup of the pasta water, to keep the sauce silky.
-
12
Toss in the chopped parsley, then serve and enjoy!
