Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining.

Prepare the Sauce: In a large bowl, whisk together the eggs, egg yolks, freshly grated parmesan, and black pepper until smooth and well combined. Set aside.

Cook the Bacon: In a large skillet over medium heat, cook the beef bacon with garlic and brown sugar until crispy, about 5-7 minutes. Transfer the cooked bacon to a bowl on the side, leaving the bacon fat in the pan.

Combine Bacon Fat with Egg Mixture: Carefully pour the hot bacon fat into the bowl with the egg and parmesan mixture, whisking constantly to combine. Then, temper the egg mixture by slowly adding a bit of the reserved pasta water at a time until you get a creamy thick consistency, whisking to avoid scrambling the eggs. Don't add all the pasta water or your sauce will be too thin. You can always add more later.

Cook the Carbonara: Pour the tempered egg mixture back into the skillet. Cook over low heat, stirring constantly until the sauce thickens and becomes creamy. Note: Stir well and make sure the heat is not too high to prevent the sauce from curdling.

Combine and Serve: Add the cooked pasta back to the pan with the sauce. Toss everything together until the pasta is well coated. Then, add the cooked bacon and green peas, mixing until well combined. Season with salt and additional black pepper to taste. Serve immediately with extra parmesan if desired. Enjoy!