Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Discard most of the bacon fat, leaving about 1 tablespoon in the pan.

Sauté garlic: Add butter to the same pan. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant.

Add peas and cream: Add the frozen peas and pour in the heavy cream. Simmer gently for 3–4 minutes until the peas are tender and the sauce starts to thicken slightly.

Incorporate cheese and seasonings: Stir in Parmesan cheese, black pepper, and a pinch of salt. Mix until the cheese melts into the sauce. Combine with pasta and bacon:

Add the cooked pasta and bacon to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Add finishing touches: Stir in lemon zest for brightness (optional). Taste and adjust seasoning as needed.

Serve and garnish: Serve hot, garnished with chopped parsley and extra Parmesan cheese.