1 pound of spaghetti
4 strips of bacon fried ( crisp and chopped)
1 large red onion finely chopped
1 container ( 15 oz) part-skim ricotta
4 large eggs
2 cups milk ( 2 % or 1 % )
1 cup freshly grated Parmesan cheese
salt
2 cups frozen peas

1 pound of spaghetti 4 strips of bacon fried ( crisp and chopped) 1 large red onion finely chopped 1 container ( 15 oz) part-skim ricotta 4 large eggs 2 cup s milk ( 2 % or 1 % ) 1 cup freshly grated Parmesan cheese 2 cup s frozen peas

1) Preheat oven to 350

2) Cook spaghetti in salted water

3) in a 12" skillet- cook bacon 6-8 minutes or until crisp- transfer bacon to some paper towels to drain. Add the chopped onions to the bacon drippings and cook 4 minutes until tender- stirring occasionally.

4) While onion cooks- in a large bowl whisk ricotta, eggs, milk, 1/2 of the parmesan cheese and 1/4 teaspoon of salt.

5) Drain spaghetti- stir into ricotta mixture along with peas, bacon and onion. Spread in an even layer in a 3 quart shallow baking dish. Sprinkle with remaining parmesan.

6) Bake 30 minutes until set.