Bring 4 quarts of water and 1 tablespoon of salt to a boil in a large pot.

Add 8 ounces of dried spaghetti to the boiling salted water and cook until al dente, about 10 to 12 minutes. Save some of the hot pasta water.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil.

Once hot, add 6 slices of chopped thick-cut bacon and cook until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set it aside on a plate.

Drain excess grease but leave about 2 tablespoons in the pan.

Heat the pan over medium-high heat again and add 5 minced garlic cloves, cooking until fragrant for about 1 minute.

Add ½ cup of fresh or frozen peas and cook for 30 seconds, stirring to combine.

Turn off the heat and set aside until the pasta is ready.

With the pan of bacon and peas on medium heat, add the hot pasta directly from the boiling water.

Toss the pasta with the bacon and peas for about 2 minutes. Turn off the heat.

In a large metal mixing bowl, whisk together 2 large eggs and 1 cup of freshly grated Parmesan cheese.

Add the pasta mixture to the egg mixture and stir to combine until the noodles are coated with the sauce.

Very gradually add and mix in ¼ cup of the reserved pasta water to the noodles, stirring constantly to create a lightly thickened sauce that coats the pasta.

Place the bowl of pasta over the pot with boiling water, making sure the bowl doesn’t touch the water.

Toss and stir the pasta frequently until the sauce thickens and becomes creamy, about 1 to 2 minutes.

Taste the pasta and season with salt and pepper.

Serve immediately with 2 teaspoons of minced parsley, extra Parmesan cheese, and freshly cracked black pepper on top.