Spaghetti with Parmesan and Bacon

1 pound uncooked spaghetti
12 bacon slices, chopped
3 garlic cloves, minced
1 cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid. While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.

Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk.

Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine. Makes 8 servings (serving size: 1 1/4 cups)