Garlic Spaghetti

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 9-10 minutes.

While pasta cooks, slice the garlic thinly and chop the parsley. Slice the red pepper into thin rings and chop the vegetarian bacon into small pieces.

Heat butter in a large skillet over medium heat. Add chopped vegetarian bacon and cook until lightly browned, about 3 minutes.

Add sliced garlic to the skillet and sauté until fragrant, about 1-2 minutes, stirring frequently to prevent burning.

Add red pepper slices to the skillet and cook for 2 minutes until slightly softened.

In a small bowl, whisk together the egg, most of the grated Parmesan cheese, dried sweet basil, black pepper, and chopped parsley.

Drain the cooked spaghetti, reserving 1 cup of pasta water. Add the hot spaghetti to the skillet with the garlic and bacon mixture.

Remove the skillet from heat and quickly pour the egg mixture over the hot pasta, tossing constantly for 30 seconds. Add pasta water 2-3 tablespoons at a time if needed to create a silky sauce.

Transfer to serving bowls and top with additional Parmesan cheese and fresh black pepper. Serve immediately.