Step 1 Cut bacon into thin strips and cook over medium heat in a non-stick pan until crisp. Set aside. Combine evaporated milk and eggs in a jug or bowl.

Step 2 Cook pasta in boiling water until al dente (cooked but still firm when you bite it). Drain well and return to saucepan. Add milk and egg mixture to pasta and stir over low heat for a few minutes or until sauce thickens. Do not to overcook or the sauce will separate.

Step 3 Add parmesan, black pepper, peas and parsley to pasta and stir well to combine. Divide among 4 serving bowls. Sprinkle each with a little extra grated parmesan. Serve with a large green salad.