Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Add frozen peas for the last 2 minutes. Peel and finely chop the onion. Chop bacon finely. Grate parmesan finely. Beat the eggs, 3⁄4 Parmesan and 4-5 tablespoons of pasta cooking water, season with pepper and a little salt.
Sear the bacon in a pan without fat, fry the onions briefly. Drain the pasta-peas-mix and put it back into the pot. First fold in the bacon mix, then the egg mixture. Season with pepper and sprinkle with remaining parmesan.