In a large skillet, cook the bacon so the fat is rendered and the bacon is crispy. Remove bacon from pan and chop into pieces. Wipe out the pan, leaving about a tablespoon of the bacon fat.
To the skillet, add a 1/2 tablespoon of olive oil and bring to medium heat. Add the peas and garlic and cook for 2-3 minutes, or until the peas are warmed and the garlic is fragrant (do not burn the garlic).
Add in the cooked pasta and chopped bacon and stir so all of the ingredients are mix together. Remove the pasta from the heat.
Slowly stir in the egg mixture and toss with the pasta mixture so the warmth of the pasta cooks the eggs and create a nice, creamy sauce. If the pasta seems too dry, add a little of the reserved pasta water to help make it creamier. I only used about 1 tablespoon, but use as much as you like to get your pasta to your desired creaminess level!
Add the lemon zest and mix until it is well-combined.
Divide pasta amoung bowls. Top with extra parmesan, black pepper, and fresh herbs.
Serve and enjoy!