Cook 6 bacon slices in a pan on medium heat until crispy. Remove excess grease.
Cook 4-6 oz dry pasta according to package directions, making sure to reserve the pasta water.
In the same pan that the bacon was cooked in, cook 1/4 cup baby bella mushrooms. When the mushrooms are halfway done, add in 1/4 cup peas and finish with 4 garlic cloves.
While the peas and mushrooms are cooking, mix together 2 egg yolks, 1/2 cup Parmesan cheese, and 1 tsp black pepper until a paste is formed.
Remove the pan from the heat and add in the cooked pasta and paste. Slowly add in the reserved pasta water while stirring. Stop adding water when the desired consistency for the sauce has been reached.
