Pasta Carbonara - A skinny version of the Cheesecake Factory's iteration

1 lb. spaghetti
3 extra-large eggs
1/4 cup chopped flat leaf parsley
1/4 tsp hot red pepper flakes (We used 3/4 tsp and still sprinkled more on our plates)
1/4 tsp salt
2 Tbsp. olive oil
4 oz diced pancetta or thick-cut bacon (we used turkey bacon)
1 Tbsp minced garlic
1/2 tsp ground black pepper
1/3 cup frozen peas, thawed (I used about 1/2 cup)
1/2 freshly grated parmesan cheese

1. In a large pot, cook spaghetti according to package directions, about 8 to 11 minutes. Drain noodles reserving 1 cup pasta water.
2. Meanwhile, whisk together eggs, parsley, pepper flakes, and salt
3. Add oil to a large deep skilet and cook bacon over medium heat, stirring frequently, about 6 minutes or until lightly browned. Add garlic and black pepper and cook 1 minute more, then reduce heat to medium low.
4. Add pasta, egg mixture, and peas, plus half of the pasta water, to skillet with pancetta. Stir and cook 1 to 2 minutes, adding more pasta water if necessary, until sauce has a creamy consistency. Mix in grated cheese. Serve immediately.