1-First, bring a large pot of salted water to a boil and cook the 12 ounces of pasta until it’s al dente, which usually takes about 8-10 minutes. Don’t forget to reserve 1-2 cups of that pasta water before draining it helps create the perfect creamy consistency later.

2-While the pasta bubbles away, heat a large skillet over medium heat and fry the 8 pieces of diced thick cut bacon until it’s barely crisp, about 5-7 minutes. Once done, remove the bacon and drain it on paper towels, then pour off most of the grease but keep some in the pan for flavor. Return the pan to medium-low heat, add the 1/2 diced medium onion and 2 minced garlic cloves, and cook until they’re golden brown. Set this aside for now.

3-In a separate bowl, mix together the 3 whole eggs, 3/4 cup finely grated Parmesan, 1/2 cup heavy cream, salt, and plenty of black pepper until it’s smooth and blended. When the pasta is ready, quickly drain it and place it in a bowl. With the pasta still hot, slowly drizzle in the egg mixture while stirring continuously to coat everything evenly add that reserved pasta water if the sauce needs thinning.

4-Halfway through mixing, toss in the 1/2 cup peas, the cooked bacon, and the sautéed onion and garlic mixture. Stir it all together until fully combined, then serve immediately with a sprinkle of extra Parmesan. This step-by-step approach keeps the sauce creamy and prevents any scrambling, making it a hit for busy parents or food enthusiasts.