Fill a large pan with water and bring it to a boil. Add salt to the boiling water.

While the water is heating up, finely slice the bacon and onion.

Heat a frying pan over medium heat and add the sliced onion. Sauté the onion for 3-4 minutes until it starts to soften.

Add the sliced bacon to the frying pan with the onion and continue cooking until the onion is fully softened and the bacon becomes crisp.

If you are using frozen peas, add them to a separate bowl and pour boiling water over them. Let them thaw for 3-4 minutes, then drain the water. If you are using fresh peas, add them directly to the frying pan.

Season the ingredients in the frying pan with salt, black pepper, and dried garlic according to your taste.

Once the water is boiling, add the dried mini shell pasta to the pan and cook it according to the instructions on the packet.

When the pasta is cooked al dente, drain it in a colander, but make sure to save a cup of the cooking water.

Add the drained pasta to the frying pan with the bacon, onion, and peas. Pour in the reserved cup of cooking water.

Add 1 tablespoon of cream cheese to the pan and mix everything together over low heat until the cream cheese is melted and coats the pasta.

Squeeze the juice of a lemon over the pasta and give it a final stir.

Transfer the pasta to a serving dish and grate Parmesan cheese on top.