Line a large plate with paper towels.

Add both the salt and a slight amount of olive oil to a pot of water big enough to hold the spaghetti.

Bring the water to a boil.

Cook the pasta following its package instructions.

Before draining the water from the pot scoop out about 1 cup of water and set it aside for later.

Drain the rest of the water from the pasta.

Heat the skillet over medium-high heat. Carefully add the bacon pieces and fry the bacon until fully cooked and brown. Toss the bacon pieces often. 

Take the bacon pieces out of the skillet placing it on the lined plate. 

Replace the skillet on the stovetop and set it on medium heat. Add 4 tablespoons of olive oil. Heat the skillet with the oil until it has a shimmer but not smoking. 

Slowly add the shallots, peas, salt, pepper, and 1 teaspoon of crushed red pepper. Increase the stovetop heat to a medium-high, cooking for about 5 minutes. Toss often. 

Add the garlic and parsley and cook for another 3 minutes. (Check to make sure that the peas are fully cooked).

Return the bacon pieces to the skillet. Add the cooked pasta and ¾ cup of the pasta water. Add in the rest of the crushed red pepper, lemon zest and juice and toss to combine.

Add the grated cheese to the pasta. Start out with 3-4 tablespoons and add more if you desire. Taste test for salt and pepper. 

Transfer the combined ingredients to a serving plate or to individual serving bowls and enjoy!