Cook the bacon until crispy. Bake, fry it, whatever you want. I like to cut mine into pieces and then cook it in a pan. Remove with a slotted spoon, set on a plate lined with paper towels, and set aside.
Meanwhile, combine the cream and 2 teaspoons of the lemon zest in a small saucepan. Bring to a simmer over the lowest heat, stirring occasionally.
Add the pasta to the boiling water and cook until al dente. A minute or two before the pasta is done, add the peas. Make sure the peas are warmed through, then drain the pasta and peas and return to the pot.
Add the cream to the pasta and toss to combine. Add the last teaspoon of lemon zest, and season to taste with salt and pepper.
Serve the pasta topped with crumbled bacon. If you have leftovers, store the bacon separately from the pasta so that it doesn't get mushy on you.