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Cook the pasta shells in boiling salted water for 1 minute less than the packet instructions. Drain, reserving a cup of the cooking water.
While the pasta is cooking, heat the oil in a large frying pan (skillet) over a medium heat. Add the bacon lardons and fry for 5–6 minutes, stirring occasionally, until golden. Remove from the pan with slotted spoon and place in a bowl.
Add the onion to the pan and cook for 3–4 minutes, stirring often, until soft. Add the garlic and cook for a further minute.
Stir the chicken stock cube into the reserved cup of pasta cooking water.
Add the pasta to the pan and half the stock-flavoured cooking water. Add the cream and peas and heat, stirring often, for 2 minutes.
Stir in the Parmesan. Add more of the water if you want to loosen the sauce at all.
Add the cooked bacon lardons back to the pan and cook for a further 1–2 minutes until the peas and bacon are hot.
Serve topped with fresh parsley and black pepper.