Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.

Add garlic to the skillet and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted.

Add cooked spaghetti to the skillet along with peas and reserved pasta water. Toss everything together until coated in the creamy sauce. Season with black pepper to taste.

Top with crispy bacon and extra Parmesan cheese before serving.