Pasta Carbonara

12 ounces, Pasta, Any Variety
8 pieces Thick Cut Bacon (diced Small)
1/2 whole Medium Onion, diced small
2 cloves Garlic, minced
3 whole Eggs
3/4 cups Finely Grated Parmesan
3/4 cups Heavy Cream
Salt & Plenty Of Black Pepper
1/2 cup Peas
a little grated parmesan cheese and fresh parsley, if desired


Cook pasta according to package directions.

While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off almost all of the bacon grease, and don't clean the pan. Return pan to the stove combine the onions and garlic and saute over medium-low heat until they are golden brown. Set aside.
Use a medium bowl to mix together eggs, Parmesan, cream, and salt and pepper until the combination is smooth. Also, set aside.
When the pasta is done, put two cups cup of the water aside, drain the pasta and place it in a bowl. While the pasta is still  hot, slowly, very slowly, drizzle  in  half of the egg mixture, stirring the whole time. About halfway through, add the peas, bacon, and sauteed onion/garlic.Then stir in the remaining sauce, until it's well combined.
The pasta and sauce will become thick and should coat the pasta. If not or if you would like the dish a little thinner add a little of the hot pasta water, to your liking.
Serve immediately with extra Parmesan and/or parsley.