Begin by boiling the spaghetti in a large pot of salted water according to the package instructions. During the final 5 minutes of cooking, add the frozen peas to the boiling water.

Once done, drain the spaghetti and peas, making sure to reserve about 1/2 cup of the cooking water. Set the drained pasta and peas aside.

While the pasta cooks, place the bacon slices in a large skillet over medium heat. Fry the bacon until it becomes crispy, then transfer it to a paper towel-lined plate to drain.

Once cooled enough to handle, crumble the bacon into bite-sized pieces and set aside.

In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant.

Stir in the flour and cook for another minute, ensuring the flour is well blended with the butter.

Gradually whisk in the evaporated milk, bringing the mixture to a gentle boil. Lower the heat and simmer until the sauce thickens, about 3-5 minutes. Remove from heat, and stir in the grated Parmesan cheese and crumbled bacon.

Place the cooked spaghetti and peas in a large mixing bowl. Pour the sauce over the pasta, adding 1/2 cup of the reserved pasta water to help the sauce coat the spaghetti evenly. Toss everything together, adding more pasta water if needed to reach the desired consistency.

Taste and season with salt and freshly ground black pepper as needed. Garnish the dish with snipped Italian parsley and additional grated Parmesan cheese. Serve hot and enjoy the rich flavors of this homemade Spaghetti Carbonara.