Pasta with Bacon, Goat Cheese and Peas

Pasta is a working girl's best friend. If you are in a hurry, you can't go wrong with pasta. All you need is a few basic pantry ingredients and you are good to go. I like to serve this with a lovely garden salad
Serves 6

3-4 strips of bacon diced
1/2 of a red onion diced
1 1/2 cup of frozen peas
5 oz goat cheese
2 cloves of garlic diced
1/2 cup dry white wine
salt and pepper to taste

Start your pasta water. Meanwhile chop the bacon, onion and garlic. In a large dry skillet, cook the bacon until crisp. Drain off as much fat as possible. Add the onion and garlic and continue to cook for about 3 minutes. Add the peas and cook for another 3 minutes, stirring occasionally. Season the skillet mixture with salt and pepper. Add the goat cheese breaking up until mostly incorporated. Add the wine and cook until it makes a smooth sauce. Turn off the heat and leave until pasta is cooked. Remember to liberally salt your pasta water, it should taste like sea water. Drain the pasta, reserving 1-1 1/2 cups of water. Pour the pasta into the skillet and reheat. Add the pasta water and continue to cook until the water tightens up the sauce. Serve immediately. Don't forget the parm!

Cook's Notes- After I finished this dish I thought that this would also have been good with fresh, diced mushrooms. Bacon and shrooms are a classic.
If you want to lower the fat content, swap the bacon for prosciutto. It is much lower in fat and just as yummy. You may want to add 1 tablespoon of olive oil to your pan before you add the prosciutto.