Step 1

Cook spaghetti in a large saucepan of boiling salted water according to packet instructions. Add peas to pasta for the last 2 minutes of cooking time, then drain both well and return to the saucepan.

Step 2

Meanwhile, heat oil in a deep frypan over medium heat, add bacon and cook, stirring, until starting to crisp. Add garlic and stir for 30 seconds. Drain off some of the fat. Add ricotta and cream to bacon mixture and stir over low heat until combined and warmed through.

Step 3

Remove from heat and add to the pasta with the grated parmesan and parsley. Toss to combine and season to taste. Serve with extra shaved parmesan and extra black pepper.