Pasta with shrimp peas and bacon

This is one of my mother's favorites. Light but substantial, and makes your home smell like bacon for days.
-I package best quality bacon
- 1/2 lb to 1 lb shrimp depending on your numbers. I did 1/2 lb for the two of us and we had enough leftovers for lunch the next day.
-half bag of frozen peas
-best fresh pasta you can find
-1 cup grated Parmesan

1. Cook your bacon until dead crispy and set out to dry on paper towels. Drain off almost all of the grease. If someone is hanging out having a beer in the kitchen with you, tell them at this time not to wash the bacon pan you just put down.
2. If your bacon pan got washed, grieve, then add 1 tbs olive oil and cook shrimp until done through, adding peas halfway and covering. Preferably, do all of this in bacon pan not adding any additional oil.
3. Cook pasta separately, reserving 1/2 cup cooking water.
4. Combine all ingredients-shrimp and peas, parm, crumbled bacon, pasta water, some fresh ground black pepper. Only problem with this dish is that it does not plate very nicely, but it tastes delicious and is, in my opinion, just as good cold.