Baconara (a.k.a no cheese carbonara)

MAJOR UPDATE: I think by this time I've made this with something like 100 lbs of bacon/pasta.  Here's the deal: the original method of emulsifying the sauce is superior to every other trick I have tried to do.  If you really want to serve the yolks separately, you will need to do the blended cooked white trick detailed in the 2.0 post.

HOWEVER, the original way of thickening the sauce, I have now come to realize, is far superior in terms of flavor and texture.  Why is this?  Yolks thicken before actually setting, whites don't.  So, it turns out just mixing all the eggs together is superior.  And last time I timed myself, it was ready to serve in 20 minutes- easier, faster, and tastier all at the same time.  How 'bout that!

• 1 lbs. spaghetti or linguine (fettucine is pushing it, though it's ok.  Thinner pastas don't lend themselves to surviving the thickening step below, but if you're really awesome at thin pasta, maybe you can succeed where I failed.)
• 6 eggs
• 1 lbs. bacon
• 4 cloves garlic, minced
• 2 TB apple cider vinegar, divided
• 1 TB maple syrup
• .5C frozen peas
• ~1 tablespoon coarse ground black pepper
• ~1 tablespoon kosher salt (DCK) +  more to taste

-Boil salted water for the pasta.  Time the dish so that the sauce is ready before the time the pasta should be finished.
-Cut the bacon into 1" long segments (or eighth-strip lengths).
-Lightly beat eggs with 1 TB of the vinegar, the maple syrup, and the salt.
-Cook the bacon on high heat till you get some crispiness and at least a quarter cup of fat: you don't need to render ALL the fat (suppose you could if you wanted to), but you do want there to be some crunch to the bacon.  Reserve the cooked bacon.
-Add the black pepper to the bacon grease and cook until very fragrant, about a minute.  Add the garlic and cook for another 30 seconds or until fragrant, then remove from heat.  You will probably have browned bits on the bottom of your pan: use the remaining 1TB apple cider vinegar to deglaze the pan while it's still hot.  If necessary, add pasta water 1 TB at a time until all the browned bits are deglazed, then turn off the heat. 
-Once the fond from the previous step cools down, add it to the eggs.  Beat the egg mixture over a double boiler, whisking constantly, until it becomes very thick.
-Once the pasta is al dente, drain it and allow it to cool for about a minute.  Yes, it may get a little clumpy at this point, but it's to decrease risk of setting the eggs.  After it's no longer steaming, add it to the sauce mixture and toss to coat.  Add pasta water 1 tb at a time if necessary to loosen the sauce.  Or, if becomes too thin from the extra water, swirl the whole deal, noodles and all, over a double boiler until the sauce is sufficiently saucy.

-Add the peas at the very end to get them defrosted (you don't really want to cook them or the texture will be ruined).
-Top with the crispy bacon and serve.

Signs you did things right:
-sauce is homogenous without any chunks of cooked egg
-sauce is actually a sauce and has not set into flexible insulative shielding on each of your noodles
-sauce is thick enough that it gets picked up by your noodles (if the sauce "flows off" like a thinner gravy, you should have thickened the whites longer)
-you can taste subtle sweetness from the yolks (the syrup's sweetness will largely be nullified by the vinegar's acid).  If you don't taste this, you overcooked the yolks.
-there should be back-of-the-throat spiciness from the black pepper and an overall aroma of black pepper and garlic (otherwise you undercooked the pepper, overcooked the garlic, tried to use pre-ground pepper, or something of that sort)
-peas are sweet, warm, and crisp
-bacon's crispiness adds pleasant textural variation