Prepare the Ingredients: Finely chop the parsley and spring onions.

Dice the bell pepper, tomato, and yellow bell pepper.

Beat the eggs with a pinch of salt.

Cook the Bacon: Heat a drizzle of oil in a large skillet over medium heat.

Add the chopped bacon and cook until crispy.

Remove the bacon and drain on paper towels, leaving the bacon fat in the skillet.

Cook the Pasta: Bring a pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Drain and set aside.

Combine the Ingredients: In the same skillet with the bacon fat, add the diced bell pepper, tomato, and yellow bell pepper.

Cook over medium heat until the vegetables start to soften, about 5 minutes.

Add the cooked pasta, crispy bacon, and chopped parsley and spring onions. Stir to combine.

Add the Eggs: Pour the beaten eggs over the pasta mixture.

Stir continuously over low heat until the eggs are cooked and the mixture becomes creamy, about 10 minutes.

Add the Cheese: Sprinkle the grated cheese over the pasta mixture.

Cover the skillet with a lid and cook for another 5 minutes until the cheese is melted and bubbly.

Serve: Garnish with additional chopped parsley and spring onions if desired.

Serve hot and enjoy!