Ingredients

• 3 slices bacon, cut into 1/4-inch pieces
• ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
• 1 pound spaghetti
• 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
• 10 fresh basil leaves, sliced thin
• 5 eggs, whisked, at room temperature
• 2 tablespoons whole milk
• ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
• Kosher salt and freshly ground black pepper

Preparation

1. Heat a sauté pan over medium heat and

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teas