Bacon and shells with peas

Salt the boiling water and cook the shells nine minutes.

Cut the bacon slices in half lengthwise, then dice into half inch squares.

Cut half an onion into a small dice.

Reserve 250 ml of pasta water and drain the shells.

Render the bacon in the pot over medium heat for seven to eight minutes, stirring the whole time, until crisp; drain on paper towel.

Add olive oil, the diced onion and a small pinch of salt and saute three minutes, scraping the bottom.

Add the pasta water and the shells, then the butter, and shake and stir into a butter sauce.

Off heat add the rendered bacon, the frozen peas and the grated Parmesan and toss to melt in.

Loosen with water and a little more butter if the sauce looks broken.

Serve topped with more Parmesan, black pepper and olive oil.