Simmer peas in salted water for 5 minutes; drain and reserve.
Bring a large pot of water to a boil for the pasta; add salt and cook pasta to al dente.
Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, in a large skillet over medium heat. Add bacon or pancetta and render to crisp. Add lots of pepper, garlic and whites of onions and stir 2-3 minutes. Add wine and zest.
When pasta is about done, reserve 1/2 cup starchy cooking water. Add another 1/4 cup starchy water to egg yolks and beat to temper the eggs.