Heat a heavy-based frying pan and brown the sliced bacon over low heat. Once it has cooled slightly, chop it into not too small cubes.

Sauté the onion in another pan in the olive oil, after 3-4 minutes add the peas and 50 ml of water, continue for another 3-4 minutes, then season lightly.

While sautéing the bacon and onion, bring 2 l of water to the boil, adding a tablespoon of salt. Once the water has started to boil, add the pasta and cook according to the instructions on the package.

Return to the onion and pea stew, adding the diced bacon and sweet cream. Simmer the sauce for 6-8 minutes, then add the cooked pasta and grated Parmesan cheese.

Serve the pasta with more grated Parmesan, sprinkling with ground black pepper.