Unsalted Butter | Turkey Bacon Garlic Cloves | Dried Thyme Dried Oregano | Spaghetti Noodles Chicken Broth | Egg Yolks Heavy Cream | Frozen Green Peas Parmesan Cheese | Kosher Salt Black Pepper | Parmesan Shavings
Cook bacon until browned. Remove from pot and set aside. Saute garlic and spices until garlic is softened. Add the spaghetti and broth, and cover the pot. Cook the pasta for 9-11 minutes, until it reaches al dente.
While the pasta cooks, whisk 2 egg yolks into heavy cream. When the pasta is cooked, pour the heavy cream and egg yolk mixture into the pot. Mix in with the cooked pasta to create the sauce.
Add the turkey bacon back into the pot along with the parmesan and peas. Mix everything together thoroughly and allow it to come together in the pot or dutch oven with the burner turned off.