Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 150 ml of the pasta cooking water before draining. Set the pasta aside.

Prepare the Bacon: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy and golden brown, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a plate.

Sauté the Peas: In the same skillet, add the remaining tablespoon of olive oil. Add the thawed peas and sauté for 1-2 minutes until warmed through. Season with freshly ground black pepper.

Combine with Pasta: Add the cooked pasta and bacon to the skillet, along with 1-2 tablespoons of the reserved pasta cooking water. Toss to combine.

Create the Creamy Sauce: Lower the heat and stir in the crème fraîche, lemon juice, and grated Parmesan. Gradually add 50-100 ml of reserved pasta water until the sauce reaches a smooth, creamy consistency that evenly coats the pasta. Keep stirring until the Parmesan is melted and fully incorporated.

Add Fresh Mint and Season: Sprinkle in the chopped mint leaves and gently stir. Taste and adjust seasoning with salt and more black pepper, if needed.

Serve: Divide the pasta into bowls and serve immediately. Finish with a sprinkle of Parmesan cheese and enjoy!