First, prepare the egg pasta and let it rest.

Meanwhile, in a skillet, heat a drizzle of extra virgin olive oil and add the chopped shallot. Sauté for a few minutes, then add the bacon and peas. Pour in 1/4 cup water and cook covered for about 10 minutes. Season with salt and pepper.

Prepare the béchamel sauce. While that's cooking, roll out the rested pasta and cut into tagliatelle. Cook the tagliatelle in plenty of salted boiling water and drain when al dente.

Grease a baking dish and sprinkle with breadcrumbs. Dissolve the tomato paste in 1/4 cup hot water and pour it into the bottom of the dish.

Add the tagliatelle to the skillet with the peas and bacon, and mix well.

Transfer everything to the baking dish. Add the béchamel sauce and mix, then spread some on top. Sprinkle generously with Parmesan cheese and bake at 350°F (180°C) for about 20-25 minutes. For the last 5 minutes, use the broiler to create a golden crust. Let rest for 5-10 minutes before serving.