If you are using raw bacon, you want to begin by cooking your bacon thoroughly. Then in a deep pot, fill it with enough water to cover your pasta. Bring the water to a boil, then add your noodles. Boil your noodles until they are al dente. Once they are fully cooked, reserve one cup of pasta water, and drain the rest. Do not rinse the noodles.
When your pasta is close to done, place your cast-iron skillet over medium heat and allow it to warm. Add a drizzle of olive oil to cover the bottom of the pan, then add your garlic. Allow the garlic to simmer for 30 seconds to a minute, and then sprinkle flour over the top, stir to coat. Turn your burner temperature down as low as it will go, and add your heavy cream. Stir to combine. This will thicken up your cream. When your pasta noodles are done, add your pasta to the started sauce. Toss the noodles so that they are coded in the flour and cream mixture. In a small mixing bowl, add eggs, egg yolks, and pasta water. Whisk to combine. Pour the egg mixture on top of your noodles and flour mixture. Toss the noodles so that the egg mixture is combined with the noodles. You should see the eggs begin to cook as they are added and tossed. If they are not cooking, turn your burner heat a little bit warmer. Toss your noodles until they are fully coated in the sauce.
When your noodles are cooked and tossed in the sauce, it’s time to add your toppings. Add in bacon bits or your cooked bacon, and peas. Stir to combine the mixture. If desired, you can add additional toppings at this point as well. Finally, toss your noodles with Parmesan cheese, salt, and pepper to taste, then plate your servings. Tap the servings with additional bacon bits, peas if desired, parsley, and parmesan. Serve and enjoy.