Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat olive oil in a skillet over medium heat. Add bacon and cook until crispy. Add peas and cook for 2 minutes.

In a large bowl, whisk eggs, Parmesan, and black pepper. Slowly add hot pasta water to the egg mixture while whisking constantly.

Drain pasta and add to the skillet with bacon and peas. Toss to combine. Remove from heat and immediately add the egg mixture, tossing vigorously to coat the pasta.

Serve immediately with extra Parmesan and black pepper.