Boil a large pot of water with about 1 teaspoon of salt. Add the pasta to the pot once you are in the middle of cooking your bacon to make sure they are ready by time the bacon is cooked.

In a large pan over medium heat, add your diced bacon. As the fat renders, add your shallots to cook in the bacon fat until the shallots become soft and translucent, about 3-4 minutes, and bacon is done to your liking. Turn heat to low and add the frozen peas garlic, stirring to ensure it doesn't burn. Turn off the heat.

While bacon cooks, whisk together the heavy cream, grated parmesan cheese, and fresh eggs in a mixing bowl until well combined. Set aside.

When pasta is al dente, drain the pasta and put it all into the pan. Then pour in the parmesan cream sauce mixture and toss together well, making sure that the sauce coats all the pasta and the cheese melts into the sauce. Taste, then season to your liking with salt and pepper.

Serve your pasta carbonara immediately while still hot. Garnish with more parmesan cheese, if desired.