Cheesy Pasta & Peas with Crispy Bacon

Bring a large pan of salted water to the boil. Cook the pasta until just al dente, adding the peas for the final 2 minutes. Scoop out a mug of pasta water, then drain.

Meanwhile, put the bacon in a cold frying pan and cook over a medium heat until the fat renders and the pieces are crisp. Lift the bacon onto kitchen paper, leaving about 1 tablespoon of fat in the pan.

Add the olive oil if the pan looks dry, then stir in the garlic for 30 seconds until fragrant. Pour in the cream and bring it to a gentle simmer.

Take the pan off the heat and stir in the cheddar, Parmesan, lemon zest and a good grind of black pepper until smooth. Loosen with a splash of reserved pasta water.

Toss in the pasta and peas until coated, adding more pasta water a little at a time so the sauce clings. Fold through most of the crispy bacon.

Taste, add salt only if needed, and brighten with a small squeeze of lemon juice. Serve with the remaining bacon and extra Parmesan scattered over the top.