Linguine Carbonara

2/3 lb. linguine
3 minced garlic cloves
3/4 cup frozen peas
3 Tblsp. extra virgin olive oil
2 eggs-beaten with 1 Tblsp. milk and 2 Tblsp. pasta cooking water
1/2 tsp. crushed red pepper
1 cup Kirkland Crumbled Bacon
1/2 cup grated parmesan cheese
2 Tblsp. parsley-chopped (optional)
freshly ground pepper-to taste

Cook the pasta in boiling salted water to al dente. Drain the pasta, but reserve a little of the cooking water for the egg mixture.

Heat the olive oil in a large pot. Add garlic and peas, and cook over very low heat. Stir in the red pepper. Next, add the cooked pasta to the pot, and stir to combine. Add the bacon crumbles and the egg mixture and toss. Turn the heat off and add the cheese, parsley, and black pepper. Serve.