Instructions:
Bring large pot of heavily salted water to a boil.

Heat a large Dutch oven over high heat for 1 minute. Swirl in olive oil and add bacon and pancetta. Turn the heat down to medium-high heat and cook about 5 minutes, stirring occasionally, until the bacon and pancetta are slightly crisped, but still tender.

Meanwhile whisk eggs, egg yolks and 1 1/4 cup of the cheese together in a large stainless steel bowl. Season lightly with salt and pepper.

Drop the pasta into the rapidly boiling water.

Add the onion, garlic and thyme to the bacon and cook about 6 minutes, stirring occasionally until the onion is translucent. Just before the pasta is ready stir in the peas and coat them well with the onion and bacon.

As the pasta cooks, measure out and reserve about a cup of the hot pasta water. When the pasta is al dente, drain it and immediately add it to the bacon mixture, with 1 teaspoon salt, tossing well. Grind lots of black pepper into the pot, and cook 1 to 2 minutes more, stirring well to incorporate. Add the pasta to the eggs, stirring vigorously to "cook" the eggs and coat the pasta in the egg "sauce". Season with salt and pepper to taste. Toss in parsley and transfer to a warm shallow bowl. Sprinkle the remaining 1/4 cup cheese over the top.