The Bojon Gourmet

1 Put on a pot of water for the pasta, and salt it heavily.
2 If your eggs have been refrigerated, place the whole, un-cracked eggs in a medium bowl and fill it with warm tap water to bring them to room temperature.
3 Warm the olive oil in a wide skillet over medium heat. Add the bacon and cook, stirring occasionally, until lightly crisped, 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is very tender and lightly golden, 10 minutes.
4 While the onion is cooking, put the pasta in the boiling water and cook, stirring occasionally to prevent stickage, until al dente (if the pasta is overcooked, it will fall apart when you toss it with the sauce, so try not to do that).
5 Meanwhile, whisk together the eggs, ricotta, parmesan, 1/2 teaspoon salt and a few solid turns of pepper in a medium bowl until combined. Set aside.
6 While the pasta cooks, add the pea greens to the onion mixture and saute until wilted and tender, a minute or two. Add the peas and cook for one minute, then remove from the heat.
7 When the pasta is done, drain it well and add it to the skillet (if your skillet is big enough, if not, put everything in the pasta pot instead). Pour the egg mixture over the pasta and veg, and toss it all together with tongs. Ideally, the egg cooks to a thick, creamy sauce from the heat of the pasta and veg; if the egg seems undercooked, place the skillet over medium-low heat and toss the mixture constantly until the egg thickens. Toss in the chopped parsley.
8 Serve the pasta immediately, with a good grating of parmesan.