1 lb pasta
3 eggs
1-1/2 cup fresh grated Parmesan cheese
1 lb bacon
1/2 tsp pepper
1 T salt
1-1/2 cup cooked peas
Cook bacon until just short of crispy. Drain on paper towels. Reserve 2 Tbsp of the bacon fat. Beat the eggs, cheese and pepper together. Cook pasta with 1 Tbsp salt until al dente. Near the end of the pasta’s cooking time, heat the bacon and peas back up in a pan with the reserved bacon grease.
Drain the pasta, reserving one cup of the cooking water. Dump the pasta back into the hot pot you cooked it in. Add the bacon and peas and quickly stir in the egg and cheese mixture. Add some of the reserved cooking water as necessary until the sauce is a creamy consistency.