Italian-American Carbonara with Peas



2 cups peas, thawed if from frozen
1 cup Parmigiano Reggiano, shredded
4 eggs, gently whisked with a fork
1/2 cup cream
1 1/4 t dried garlic
1/2 t  dried Mediterranean oregano
Fresh cracked black pepper to taste
1 lb spaghetti
1/2 lb thick cut applewood smoked bacon
1/2 onion, chopped
2 T olive oil
2 T fresh flat Italian parsley, chopped Read More