Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat.

In a medium bowl, vigorously whisk together three large eggs, two egg yolks, and a generous handful of finely grated Pecorino Romano and Parmesan cheese until thoroughly combined.

Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering. Add diced pancetta and sauté for about 5-7 minutes until golden brown and crispy.

In the same skillet that held the pancetta, add frozen English peas and sauté over medium heat for about 2-3 minutes until tender.

While the peas sauté, add the spaghetti to the boiling salted water and cook according to package instructions until al dente.

With the skillet off the heat, quickly add the crispy pancetta and the egg and cheese mixture to the hot spaghetti, tossing everything together vigorously.

Plate the Spaghetti Carbonara with Peas and Crispy Pancetta immediately, garnishing with additional grated cheese and freshly cracked pepper.