Rigatoni Carbonara with Ricotta

whole milk ricotta cheese

Parmesan cheese, finely grated (about 1 cup), plus more to serve

large eggs, plus 2 yolks, beaten

warm water, divided

Kosher salt and ground black pepper

bacon, cut into 1/2-inch pieces

medium garlic cloves, thinly sliced

red pepper flakes

rigatoni pasta

frozen peas, thawed