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- 1 pound(s) spaghetti
- 2 cup(s) frozen peas
- 6 slice(s) bacon
- 4 eggs
- 1/2 cup(s) finely grated Pecorino Romano cheese
- salt and pepper
- Cook spaghetti 2 minutes less than label directs. Add frozen peas; cook 2 minutes. Reserve 1/2 cup cooking water; drain pasta and peas. Meanwhile, in 12-inch skillet, cook bacon, chopped, on medium 8 minutes, or until browned; reserve fat. In large bowl, beat eggs, cheese, 2 tablespoons reserved fat, reserved water, and 1/2 teaspoon each salt and pepper. Toss in pasta mixture and bacon.
This recipe is a personal recipe added by mthompson82 and has not been tested or endorsed by MyRecipes.
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