-Set a pot of water to boiling on the stove.

-Add ½ pound of pasta (campanella, fettuccini or penne would be nice).

-Then stir a tsp of sea salt into the water.

-Chop 1 bunch of garlic scapes into small dice, using the whole scape except for the last 2-3 inches of the flower bud.

-Chop 4-6 strips of bacon into pieces then cook over medium heat until browned.

-Remove the bacon pieces with a slotted spoon.

-Add the chopped scapes to the same pan and cook until soft (2-3 minutes).

-Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

-Whisk together the following:

2 large eggs

¼ tsp sea salt

¼ tsp 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 overcook or it will be gloppy.

-Grate ½ cup of Romano cheese.

-Sprinkle in the Romano cheese, 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 immediately.