Scramble eggs and then add the pecorino romano and salt and pepper. Set aside.
While the water is heating, add the olive oil(Affiliate Link) to a skillet pan and add the garlic. Cook for a few minutes, then add the cooked bacon and peas.
Then, add the eggs mixture and cook the eggs in the skillet. Scrap the side of the pan and move the eggs around, so they do not burn or get brown.
Follow the instructions on the spaghetti box. Retain about 1 cup of boiling water from the spaghetti pot. After the spaghetti is drained, return it to the pot. With or without heat, add the cooked eggs, peas, and bacon mixture to the pot and mix together. If it is too dry, use some of the cups of boiling water. Add a little water at a time and stir between adding water. You can add extra olive oil(Affiliate Link) or butter to give it more flavor.
