Pasta, peas & bacon (pasta piselli)

Cook the spaghetti according to directions. Reserve 1/2 cup of pasta water, then drain and put to the side. In a skillet fry up the bacon to near crisp. Remove and set aside. In the bacon fat saute the onion until clear, then add peas and cook until done but still "crisp". Add cooked bacon to peas and onions, toss. Add 1/4 cup of hot pasta water and scrape up all the bits in skillet. Add pasta to peas/bacon/onions and toss. Add remaining hot pasta water. Mix well but gently so as not to break the peas. Bring to a simmer and add scrambled egg. Cook through, but don't over-cook. If it looks a bit "dry" drizzle with olive oil and toss. Serve in bowls and top with cheese.