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1
Bring a large pot of heavily salted water to a boil.
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2
Heat a large Dutch oven over high heat for 1 minute.
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3
Swirl in the olive oil, and add the bacon and pancetta.
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4
Turn the heat down to medium-high and cook about 5 minutes, stirring occasionally, until the bacon and pancetta are slightly crisped but still tender.
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5
Meanwhile, whisk the eggs, egg yolks, and 1 1/4 cup cheese together in a large stainless steel bowl.
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6
Season lightly with salt and pepper.
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7
Drop the pasta into the rapidly boiling water.
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8
Add the onion, garlic, and thyme to the bacon, and cook about 6 minutes, stirring occasionally, until the onion is translucent.
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9
Just before the pasta is ready, stir in the peas, coating them well with the onion and bacon.
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10
As the pasta cooks, measure out and reserve about a cup of the hot pasta water.
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11
When the pasta is al dente, drain it and immediately add it to the bacon mixture, with 1 teaspoon salt, tossing well.
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12
Grind lots of black pepper into the pot, and cook 1 to 2 minutes more, stirring well to incorporate.
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13
Add the orecchiette to the eggs, stirring vigorously to cook the eggs and coat the pasta in the egg sauce (see note).
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14
Season with salt and pepper to taste.
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15
If the mixture seems too thick, add a little of the reserved pasta water.
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16
Toss in the pea shoots and parsley, and transfer to a warm shallow bowl.
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17
Sprinkle the remaining 1/4 cup cheese over the top.
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18
When you add the eggs, they should be warmed just enough to thicken them, so they coat the pasta.
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19
If you overcook them, the eggs will curdle and scramble.
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20
If the sauce is very soupy, then the eggs havent cooked enough.
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21
In that case, I place the bowl of pasta directly over a very low flame, stirring or tossing for a few seconds, to cook the eggs until the sauce just thickens and coats the orecchiette.
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22
For this reason, I like to use a stainless steel bowl.
