400g mini Pasta Shells
1 Chicken Stock cube
6 Rashes Bacon, diced (you can add more or less for your liking)
1 Cup Frozen Peas
100mls Thickened Cream
100g Parmesan Cheese, grated
Cook pasta as per packet instructions in salted water flavored with the stock cube until al dente.
meanwhile heat oil in a large frypan over medium heat, then add bacon and cook until crisp and golden. Add peas, and cream and heat until mixture is hot. Turn off heat until pasta is cooked.
Once pasta is cooked add 2 tablespoons of pasta water to the cream and stir to combine. Drain the rest of the pasta and add to bacon cream sauce mixture and stir well to coat all the shells. Sprinkle over parmesan cheese and serve hot.