-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.