6 Servings 30 min Cook
6 Strip cooked Bacon
1 Package Peas
4 Extra large Egg
1/2 Tsp Salt
16 Oz Whole Wheat Pasta
1 Cup Parmesan Cheese
Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp.
Remove from heat.
Cook pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain.
Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine.
Add more cooking water to moisten if necessary.
Season with salt and pepper.