Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions, usually about 9-11 minutes. For the last 3 minutes, stir in the frozen peas.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add one diced yellow onion and cook for about 3-4 minutes until softened.

Then, add the chopped bacon and sauté for an additional 5-7 minutes until crispy.

Once the penne pasta and peas are cooked, drain them and reserve a splash of the pasta water. Add the hot pasta and peas into the skillet with the bacon and onion.

Reduce the heat to medium and pour in 1 cup of heavy cream, stirring continuously. Let it simmer for about 2-3 minutes until slightly thickened.

Transfer to serving bowls and garnish with freshly grated cheese if desired.