Bring a large pot of salted water to a boil. Add the farfalle and cook until the pasta is al dente.
Meanwhile in a large skillet heat the oil and add the bacon. Fry over high heat until the bacon is golden brown. Add the garlic and fry for a minute
Pour in the cream and bring to a boil. Let simmer until reduced and thickened slightly, about 5 minutes.
Add the peas, bring back to a simmer and cook for 3 to 4 more minutes longer.
Stir in the Parmesan cheese and incorporate well. Add salt and pepper to adjust the taste.
When the pasta is ready, drain in a colander and immediately pour in the large skillet and toss to well coat the pasta.
Serve warm with more grated Parmesan cheese if desired.