Instructions

Cook the pasta in heavily salted water.

While the pasta cooks saute the bacon pieces until crispy. Drain off the bacon grease (save it for your eggs in the morning) before adding in the peas. Saute until just warmed through then stir in the cream. Add the pasta along with a splash of pasta water and toss the pasta around in the sauce. Simmer gently until the sauce coats the pasta. Stir in a pinch of salt and a good bit of freshly cracked pepper. Add more pasta water as needed. Stir in half of the grated Parmesan.

Transfer the pasta to a serving dish then tear the mint leaves over top. Finish with the mint and remaining Parmesan.