1 pound of pasta (any shape works well with this dish)
Six or seven slices of bacon, diced (pancetta works too)
2/3 of a cup of heavy cream
1/2 one small onion, finely chopped
A healthy pinch of dried saffron
1 1/2 cups of fresh or frozen, thawed peas
Boil pasta according to package directions until al dente.
Meanwhile, cook bacon or pancetta bits in a hot saucepan until crispy. Remove and let grease drain on a paper towel.
Discard all but 1 tablespoon of the bacon grease, which you will use to sauté the onion for about 4-5 minutes in saucepan.
Add cream and simmer over medium low heat, adding saffron, and stirring until this dissolves, for another 4 minutes or so, until sauce has reduced and thickened nicely.
Add peas and cook for one more minute.
Drain pasta and add, along with bacon, to the sauce, tossing all together over low heat for another for minute or two, until well combined. (Use a little pasta water if the sauce is needs to be thinned out a bit.)
Serve immediately, with freshly grated Parmesan if you wish.