Spaghetti Carbonara

1 lb spaghetti
3 extra-large eggs
4 TBS chopped parsley (or 4 tsp parsley flakes)
1/4 tsp red pepper flakes
1/4 tsp salt
2 TBS olive oil
5 oz diced thick-cut bacon (about 1/3 of the 1 lb pkg)
1 TBS minced garlic
1/2 tsp ground black pepper
1/3 c frozen peas, thawed
1/2 c grated parmesan cheese

In a large pot, cook spaghetti as directed on package. Once they are done, drain pasta, reserving 1 c of the pasta water.

Meanwhile, whisk together eggs, parsley, pepper flakes, and salt.

Add oil to a large, deep skillet and cook bacon over medium heat, stirring frequently, about 6 minutes or until crispy. Add garlic and black pepper and cook 1 minute more, reducing heat to medium-low. Add pasta, egg mixture, and peas, plus half the reserved pasta water, to the skillet with the bacon. Stir and cook 1-2 minutes more, adding more pasta water if necessary, until sauce has a creamy consistency. Mix in grated cheese and serve immediately.