Preheat a large skillet on medium high, add the bacon and cook it until it is browned. As soon as the bacon is done remove pan from heat. With a slotted spoon remove bacon and place on paper towel to drain, set aside. Save 1 Tablespoon of bacon rendering in pan and dispose of the rest.
Boil 8 cups of water with a dash of salt in a large pot. Then, the add spaghetti and cook one minute less than the directions on the box, or until cooked al dente.
In medium bowl add eggs, egg yolks, heavy cream, salt, black pepper and Parmesan cheese. Mix ingredients and set aside.
Place skillet back on stove and turn heat to medium-low. Add garlic to bacon renderings and saute for 30 seconds.
Add peas to skillet and cook 2-3 minutes, or until they have completely thawed.
Drain al dente spaghetti, then place cooked spaghetti in the skillet. Slowly pour carbonara sauce mixture over noodles while tossing to coat noodles. Add bacon back to the skillet and toss to incorporate.
Remove from heat and let rest for 2-3 minutes. Continue to toss spaghetti until the sauce has thickened.
Sprinkle parsley and Parmesan cheese over pasta, plate and enjoy.