Ingredients

• 1 lb. Linguine
• 3 Minced garlic cloves
• 1 cup frozen peas
• 3 Tbsp extra virgin olive oil
• 1/2 tsp crushed red pepper
• 2 lg eggs
• 1 Tbsp milk
• 1 cup Kirkland bacon crumbles
• 1/2 cup grated Parmesan cheese
• 2 Tbsp parsley flakes
• 1/4 tsp ground pepper (to taste)

Directions

1. Cook pasta in salted boiling water to al dente. Drain pasta, reserve 2 Tbsp of water.

2. Beat eggs with 2 Tbsp of pasta water and 1 Tbsp of milk. Set aside.

3. Heat olive oil in lar pot or dutch oven. Add garlic and peas, then cook over very low heat. Stir in the red pepper. Next, add the cooked pasta to the pot, and stir to combine.

4. Next, add bacon crumbles and egg mixture and toss. Turn off heat, add cheese, parsley and black pepper.

5. Serve.

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