Zuni Cafe Pasta alla Carbonara

Source: The Zuni Cafe Cookbook by Judy Rodgers - Zuni Cafe, San Francisco, California

4 or 5 thick slices bacon, cut into 1/4 to 1/2-inch segments
5 tablespoons extra-virgin olive oil
4 large or 5 small eggs, at room temperature
1/2 cup fresh ricotta cheese, at room temperature
1 pound spaghetti, penne or bucatini pasta
Salt
3/4 cup shucked sweet English peas or mature sugar snap peas
    or double-peeled fava beans
1 cup grated pecorino Romano or pecorino sardo cheese, lightly packed
Freshly cracked black pepper and salt

Warm the bacon in the olive oil in a 12-inch skillet or 3-quart saut