Cook spaghetti to al dente.

Place a large skillet over medium to high heat. Cut up the strips of bacon crosswise and place in the skillet, cooking the bacon until it is just about done.

Cut an onion in half lengthwise and peel off the skin. Chop the onion and place it in with the bacon and stir. Add a pinch of salt. Smash the garlic cloves with the side of your knife and dice. Slice the cherry tomatoes in half. Add the garlic, tomatoes and peas to the mix. Turn the heat down to medium and continue to cook until the onions are transparent and the tomatoes have deflated.

In a medium bowl, whisk the cream, salt, eggs and nutmeg together.

Toss the spaghetti in the bacon mixture and turn off the heat. Pour the egg and cream mixture over the spaghetti and toss until the sauce starts to thicken slightly. Shave the Parmesan cheese on top and toss.

Add fresh-cracked pepper and red pepper flakes.