Bring a large pot of salted water to a boil.

Roll the Italian sausage in to bite-size meatballs, about 35-40.

In the reserved bacon fat over medium heat; working in batches, brown and cook the sausage.

In the last minute toss in the pressed garlic and cook until fragrant and golden {about one minute}. Remove sausage balls to a paper towel lined plate to drain.

While the last batch of sausage meatballs are in the pan; cook the pasta according to package directions to al dente.

Mean while in a large bowl whisk together the egg yolks, heavy cream, salt, a generous amount of black pepper, 1/2 teaspoon lemon zest and the grated cheese.

Once the pasta is cooked, reserve a cup of pasta water and drain linguine.

Immediately add the hot pasta to the egg mixture and toss until pasta is evenly coated and the cheese melted. Next add in peas, crumbled bacon and the sausage. Toss and serve with a little remaining Pecorino Romano and chopped fresh parsley.

To losen the sauce up a bit, add a little pasta water at a time until desired consistency is reached. 

*Use reserved pasta water to thin out the sauce if desired.