Simple, easy, and light.
In a large pot over high heat, bring water to a rolling boil for the pasta. Season pasta water generously with sea salt.
In a large pan over medium heat, cook the cubed bacon until fully cooked-through, golden, and crispy. Make sure most of the fat has rendered out of the bacon. Remove the bacon from the pan and drain on a plate lined with paper towels to remove excess grease.
Cook the capellini in the boiling water for 5 minutes or until al dente.
Meanwhile, remove most of the bacon fat from the pan and add extra virgin olive oil. Heat the pan over medium heat. Add the onions to the pan and cook until translucent and almost caramelized.
Add the peas to the pan and sauté until heated through.
Transfer the cooked capellini to the large pan with the peas and onions. Add reserved pasta water (about a 1.5 cups) to the pan. Turn off the heat.
Season generously with sea salt and freshly ground black pepper. Return the bacon to the pan. Toss lightly being careful not to break the pasta.
Add generous handfuls of freshly grated Parmesan and a good drizzle of extra virgin olive oil. Toss lightly again.
Serve in a bowl or plate. Top with more grated Parmesan. Enjoy!