In our take on pasta alla carbonara, bacon substitutes for pancetta, and shallots and peas are included to give the sauce texture. We left out the eggs.
Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 can sweet peas
1 cup half-and-half
18 ounces fresh angel-hair pasta
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.