Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve a little pasta water in case you need to loosen the sauce.

Meanwhile, heat the olive oil and minced garlic in a large saucepan over medium heat. Add the bacon and cook until golden brown and crisp. Transfer the bacon to a plate and set aside.

In the same pan, melt the butter. Add the diced onion and cook until soft and translucent.

Add the chicken stock or water and season with salt and black pepper. Stir in the cooked bacon and cook for 2 minutes.

Reduce the heat to low. Add the light cream and simmer gently for about 5 minutes, until the sauce thickens slightly.

Add the drained, hot pasta and toss to coat it in the sauce.

Stir in the thawed peas and grated Parmigiano-Reggiano until everything is evenly combined. If the sauce is too thick, add a little of the reserved pasta water.

Serve immediately, with additional grated Parmesan if desired.