Step 1

Preheat oven to 375°F.

Step 2

In a large pot of salted boiling water, cook the pasta until al dente. Drain and set aside.

Step 3

While pasta boils, melt butter in a saucepan over medium heat. Whisk in flour, then cook raw flour taste out, stirring constantly, about 2 minutes.

Step 4

Gradually whisk in milk until incorporated, then continue cooking until mixture is thick enough to coat the back of a wooden spoon. Season to taste with salt and pepper.

Step 5

Remove from heat and stir in 1 cup of the cheddar, and 1/4 cup each of the pecorino Romano and Parmesan in 3-4 intervals, stirring in between.

Step 6

Add a tablespoon or so of cheese sauce to the beaten eggs and stir to combine. Pour the remaining sauce over pasta, along with the tempered eggs, bacon, and peas and stir to combine.

Step 7

Transfer to a 9x13-inch baking dish, then top with remaining cheddar, parmesan, and pecorino Romano. Bake until lightly brown and bubbly, 35-30 minutes.

Step 8

Let cool 10 minutes before serving. Enjoy!