Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large skillet over medium heat, add diced bacon pieces and cook for 5-7 minutes until golden brown and crispy.

Transfer crispy bacon to a paper towel-lined plate to drain excess grease.

In the same skillet, add frozen peas and sauté on medium heat for 3-4 minutes until vibrant green and tender.

Reduce heat to low, add heavy cream to the skillet, and stir gently for 2-3 minutes until warm and slightly thickened.

In a separate pot, bring salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

Add drained pasta to the skillet with the creamy sauce, stir well to coat, then toss in crispy bacon bits and a sprinkle of black pepper.

Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley.