INGREDIENTS
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1 lb spaghetti
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4 slices bacon, chopped
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1 small red onion, finely chopped
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1 container (15-ounce) part-skim ricotta cheese
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4 large eggs
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2 cups milk
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1 teaspoon cayenne (ground red) pepper (optional)
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1 cup freshly grated Parmesan cheese
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1 cup frozen peas
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salt