Prep work and good timing are key to keeping this simple egg-based dish on track.
8 ouncesdry spaghetti
Dashground black pepper
4 slicesbacon, cut into small sections
2 clovesgarlic, minced
2 ouncesParmesan cheese, grated
4 ouncesfrozen peas
1 tablespoonolive oil
Prep time: 20 minutes
Total time: 30 minutes
Bring large cooking pot of water to boil. Cook pasta until tender, 8 to 10 minutes. Drain pasta, leaving small amount of water in pot.
Combine eggs, pepper and salt in mixing bowl. Whisk until white and yolk are combined, about 2 minutes. Set aside.
As water boils, cook bacon in separate saucepan over medium-high heat until bacon begins to curl, 5 or 6 minutes. Set bacon aside on paper towels. Trim excess fat. Wipe pan down and add minced garlic. Cook 1 minute or until garlic begins to brown. Remove from heat.
Add eggs, bacon and garlic to cooked pasta. Stir as spaghetti absorbs eggs, about 2 minutes. Add Parmesan cheese. Stir about 1 minute until cheese is completely melted into sauce. Toss in frozen peas. Add olive oil to prevent pasta from sticking.