- 10 oz spaghetti noodles
- 4 strips thick cut bacon, diced
- 2 large eggs
- 1 cup parmesan cheese, shredded, DIVIDED
- 2 tbsp basil pesto
- 1/2 cup frozen peas
- black pepper to taste
1Cook noodles in salted water according to package instructions. While pasta is cooking place the eggs, 3/4 cup of parmesan, and pesto in a large bowl and whisk until combined. Drain the pasta and reserve 1/2 cup of the liquid. Add the hot pasta to the bowl with the eggs and use tongs to stir and coat the pasta.
2Meanwhile render bacon in a skillet until browned. Add 1/2 cup of frozen peas (careful, they might splatter in the bacon grease), and cook until heated through (about 2 to 3 minutes).
3Carefully pour the hot pasta into the skillet with the bacon and stir to coat. Add as much of the cooking liquid as needed to reach desired consistency. Serve immediately, topped with additional parmesan cheese and season with freshly cracked black pepper to taste. Enjoy!