Pasta with Creamy Smoked Bacon and Pea Sauce

I made this dish a while back and had taken the photo, but lost the recipe. Alas, I was flipping through my Jamie's Food Revolution cookbook by Jamie Oliver and came upon it. Have you ever watched his Food Revolution show? Amazing and sad at the same time. To see how kids eat these days and not just what their school cafeteria feeds them, but often the same or worse at home. Anyway, this pasta dish turned out yummy! The mint is a fun surprise element. It seemed like it needed a bit more veggie to it, so I also added fresh sliced cremini mushrooms. You should try it.
Pasta with Creamy Smoked Bacon and Pea Sauce

10 slices of smoked bacon or pancetta
a small bunch of fresh mint
sea salt and pepper
1 lb dried pasta noodles
olive oil
a pat of butter
2 cups frozen early spring peas
2 T heavy cream
1 lemon
Parmesan cheese, grated
a couple large handfuls of sliced cremini mushrooms

Finely slice the bacon. Pick the mint leaves and discard the stalks.
Cook pasta according to package directions. In a large frying pan over medium heat, add a "good lug" of olive oil and the butter. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp. Meanwhile, finely chop the mint leaves. As soon as the bacon is golden, add your frozen peas (and mushrooms if desired) and give the pan a good shake. After a minute or so, add the heavy cream and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When its all bubbling away nicely, remove from the heat. Its really important that the sauce is creamy, silky and delicious, but if its too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated parmesan and give the pan a shake to mix it in. Serve with additional parmesan on top if you like.