Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, roughly chop parsley. Halve tomatoes. Peel, then mince or grate garlic. Cut bacon crosswise into 1/4-inch pieces.

Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook stirring often, until bacon is cooked through and starting to crisp, 4-5 min. Add garlic, onions and peas to the pan. Season with salt and pepper and cook, stirring often, until slightly softened, 3-4 min.

When veggies are softened, sprinkle flour over veggies and stir to combine. Cook, stirring often, until flour is golden-brown, 2-3 min. Stir in cream and reserved pasta water. Bring to a boil, then reduce heat to medium. Cook until sauce is slightly thickened, 3-4 min.

While carbonara sauce thickens, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.

Add carbonara sauce and parsley to spaghetti in the large pot. Season with salt and pepper, then toss to combine. Divide spaghetti and salad between plates. Sprinkle Parmesan over top.