Cook bacon until crisp. Crumble, and set aside.
Cook pasta according to package directions.
While pasta is cooking, beat eggs and 1/2 cup parmesan, 1/2 cup asiago, and garlic together.
Drain pasta, reserving 1 cup of the cooking water. Chop parsley.
Return hot, drained pasta to the pan in which it was cooked. Add egg mixture, reserved cooking water, salt, and pepper. Toss to combine.
Add bacon and peas. Toss to combine.
Place in a serving bowl. Top with remaining Parmesan and chopped parsley.