½ lb campanella pasta, or shape of your choosing
4 slices bacon, chopped
¼ cup garlic scapes, cut into 1/4th inch coins
2 large eggs
¼ tsp kosher salt
¼ tsp red pepper flakes
½ cup fresh grated Romano Cheese


Set pot of water to boiling on the stove and cook the
campanella pasta. Meanwhile, cook the bacon over medium
heat until browned. Remove the bacon pieces with a slotted
spoon and add the garlic scapes. Cook until soft (2-3 min).
Remove from pan with a slotted spoon. Drain both the
bacon and scapes on a paper towel. In a separate bowl,
whisk together the eggs, salt and red pepper flakes. When
the pasta is done, quickly remove it from the stove and set a
different burner to low heat. Drain the pasta and add it back
to the pot, on the burner set to low. Stir in the garlic scapes
and bacon. Add the egg mixture and stir feverishly for 3-4
minutes until sauce is thick and creamy. Don’t let it over
cook or it will be gloppy. Sprinkle the Romano cheese in, a
little at a time, and stir to combine. Don’t add it all at once
or it won’t mix throughout the pasta as well. Serve