Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced bacon and cook until crispy and golden, about 6–8 minutes.

Stir in minced garlic and frozen peas. Cook for another 2–3 minutes until the peas are heated through and the garlic is fragrant.

In a bowl, whisk the two eggs with the grated Parmesan until smooth. For safety and creaminess, you can whisk in a tablespoon of hot pasta water to temper the eggs.

Drain the spaghetti and immediately add it to the skillet with the bacon and peas. Remove the skillet from the heat.

Quickly pour the egg-and-cheese mixture over the pasta, stirring constantly to form a creamy sauce. Add reserved pasta water a splash at a time if you need to loosen the sauce.

Season with salt and plenty of black pepper. Serve right away.