Cook pasta according to package instructions. Reserve about 1/4 cup of pasta water for the sauce. While the pasta cooks, make the sauce.

In a large non-stick skillet, heat the butter over medium heat. Add the bacon and cook for about 6 minutes, stirring frequently.

Do not drain the skillet. Add garlic, wine and pepper. Simmer for 3-5 minutes to reduce the wine.

Add peas, crab meat, and 2-3 spoonfuls of pasta water into the pan. Simmer for three minutes, remove from heat.

In a large bowl, whisk together the eggs, Parmesan cheese, salt and black pepper.

Drain the pasta. While the pasta is still steaming hot, add it to the egg and cheese mixture. Stir well to combine, the heat of the pasta will cook the eggs and the egg mixture will stick to the pasta.

Pour the bacon and crab mixture over the linguine and toss.

Serve immediately while hot.