Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the penne pasta and cook according to package instructions, typically about 10-12 minutes, until al dente.

When the pasta has about 5 minutes left to cook, gently add the frozen peas to the boiling water. Continue cooking until both the penne and peas are tender, then swiftly drain the mixture in a colander, reserving a small cup of pasta water.

While the pasta and peas cook, heat a large skillet over medium-high heat and add a drizzle of olive oil. Add diced yellow onions and crispy bacon strips. Cook for about 5-7 minutes until the bacon is golden and the onions are soft.

Once the pasta and peas are drained, add them directly to the skillet with the bacon and onions. Toss together, allowing flavors to meld for about 2 minutes. If dry, add a splash of reserved pasta water.

Reduce the heat to low and pour in the heavy cream, stirring to coat the pasta evenly. Cook for another 2-3 minutes until the cream thickens slightly.

Remove from heat and serve immediately in large bowls, optionally sprinkling cheese or black pepper on top.