A large saute pan is the best for this.
Place the chopped bacon in the pan on medium heat.
Cook bacon until crispy, then remove from pan to a paper towel to drain
Chop your garlic, add to the pan. Cook about 30 seconds.
Add chicken broth to pan. Increase heat to medium high.
Bring broth to a boil.
I like to break pasta in half, it seems to work better. Add pasta to pan. Adjust heat to keep broth at a low boil.
Stir your pasta frequently so it doesn't stick together. Cook for about 6 minutes.
While the pasta is cooking, mix the eggs, hot sauce (if using), cream and cheese together.
Add green peas to pasta and stir in. You want the green peas to be done about the same time as the pasta. Bright green looks better also.
Once the pasta is cooked, slowly stir in the egg/cheese mixture into the pasta.
Almost all the liquid should be gone about this time, just a tiny bit remaining. Reduce heat to low, stir in chopped parsley.
Stir for about 1 minute. Turn off heat, serve.
