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Bring a large pot of salted water to a boil (I usually add at least 1 tablespoon of salt) and cook the pasta 1-2 minutes less than the package instructions (or until al dente). Reserve 1 cup of boiling pasta water before draining. Set the pasta aside.
As the pasta cooks, cook the bacon in a large skillet or Dutch oven set over medium to medium-high heat until it is cooked, crispy, and the fat is rendered. Remove the bacon from the pan using a slotted spoon and drain it on a plate lined with paper towels.
Set the pan or Dutch oven over medium heat. Cook the onion in the rendered bacon fat until it is soft and translucent, about 5 minutes. Stir in the minced garlic and continue to cook for an additional 1 minute.
Add the chicken broth and the frozen peas. Cook just until the peas have thawed then stir in the heavy cream (adding more cream for a richer sauce).
Bring to a gentle simmer and stir in half of the grated parmesan cheese.
Return the cooked bacon to the sauce and add the cooked pasta. Gently toss to combine. Slowly add some of the reserved pasta water, as needed to thin the sauce.
Season with additional salt and plenty of freshly cracked black pepper, to taste. Sprinkle with the remaining grated parmesan cheese.