Bring a large saucepan of water to a boil
with a pinch of salt. Then get everything
ready. Grate the cheese and beat the
eggs in a bowl with a little pepper. Cook
the peas in boiling water for 2-3 mins,
drain and set aside.
Cook the spaghetti to al dente following
pack instructions. While the spaghetti is
cooking, heat the oil in a large, deep frying
or sauté pan. Fry the bacon for several mins
until it starts to go crisp. Stir in the garlic
and cook briefly until pale brown. Tip in
the peas and if the spaghetti isn’t quite
ready, keep warm over a very low heat.
When the pasta is done, take the pan
with the bacon in off the heat. Lift the
spaghetti out of its pan with a pair of
tongs and drop it into the frying pan
with the garlic, bacon and peas. Mix most
of the cheese into the eggs, keeping back
a handful of cheese for sprinkling over
each serving. Quickly pour in the eggs and
cheese, lifting and stirring with the tongs
so everything mixes well and the spaghetti
gets coated. Ladle in some more of the
pasta water, enough to coat the spaghetti
and create a bit of sauce in the pan.
Spoon or twirl the pasta into shallow
serving bowls using a long pronged fork.
Serve immediately with a sprinkling
of the reserved cheese, some snipped
chives and a grating of black pepper.