Start by melting the butter in a deep pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until the edges turn golden brown. Set aside the cooked turkey bacon.
In the same pot, add garlic, salt, pepper, thyme, and oregano. Cook until the garlic is soft and slightly translucent.
Add the spaghetti and broth, cover, and cook for 9-11 minutes or until the spaghetti is al dente.
While the pasta cooks, whisk 2 egg yolks into the heavy cream. Once the pasta is done, pour the cream and egg yolk mixture into the pot. Stir until smooth and creamy, ensuring the yolks are well combined to prevent curdling.
Add the cooked turkey bacon back into the pot, along with Parmesan and peas. Mix everything together and remove from heat.
The sauce will thicken after a few minutes. Serve it hot with a sprinkle of grated Parmesan, if desired. Enjoy!