Bring a saucepan of salted water to a rolling boil and cook pasta 8 - 10 minutes until tender. Place colander in sink with the frozen peas in the colander. Combine the eggs and cheese, mix well and set aside. In a large saucepan heat the olive oil over medium heat, add the bacon and cook until just crisp, add the garlic and saute for one minute. Turn off heat. When pasta has finished cooking, reserve 3/4 cup hot pasta water. Drain the pasta over the peas. Drain well and add to the saucepan with the bacon. Toss the pasta and peas with the bacon and garlic. Mix well so all of the strands are coated. Slowly pour a bit of the pasta water into the eggs while stirring, continue to add hot liquid until the eggs are warmed, pour eggs into the pasta mixture - toss until well combined. The hot pasta will cook the eggs - by adding small amounts of the hot water to the eggs, this will prevent scrambling the eggs when adding to the hot pasta. Slowly add small amounts of the remaining hot pasta water (you probably will not use the entire 3/4 cup of water) to pasta to create a creamy sauce. Toss well. Top pasta with additional cheese, if desired.