In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
Drain all but 2 tbsp fat from pan. Return half of the bacon to pan; add peas and cook over medium heat, stirring, until heated through, about 1 minute. Remove from heat. Add pasta and ½ cup of the cooking liquid; toss to coat.
In bowl, whisk egg yolks with ¾ cup of the Parmesan. Working quickly, scrape egg yolk mixture, pepper and salt into pasta mixture; toss until sauce is thickened, adding additional cooking liquid if needed to reach desired consistency.
Divide among plates; sprinkle with remaining ¼ cup Parmesan and bacon. Top with pea shoots and serve with 2015 Chardonnay, Paul Bosc Estate Vineyard.