Fold most of the crispy bacon into the pasta, saving a small handful for sprinkling on top. Taste and adjust the seasoning; the bacon and Parmesan are salty, so you may not need much extra salt. Add a good grind of black pepper if you like. Serve the pasta right away on warm plates, topped with the remaining bacon and any extra Parmesan you might have on hand.
Variations & Tips
For a little extra color and flavor, you can stir in a small handful of chopped fresh parsley or chives at the very end, though that would be a bonus ingredient beyond the main five. If you prefer a lighter dish, swap half of the heavy cream for whole milk and simmer a minute or two longer to thicken. Any short pasta will work—shells and rotini hold the peas and bacon bits especially well, but elbow macaroni or farfalle are lovely, too. If you don’t eat pork, you can use turkey bacon; just add a tablespoon of butter or olive oil to the pan since turkey bacon is leaner. For a slightly sharper flavor, try substituting half of the Parmesan with Romano cheese. This also reheats nicely: add a splash of milk or water when warming on the stovetop so the sauce loosens up and turns creamy again.
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