Pasta with Peas, Parmesan, and Bacon

This is what we had for dinner last night, and my daughter helped stir, and grated the cheese. We all enjoyed the dish (bacon! cream! butter! garlic!)-she ate a whole helping, peas and all (and cooked peas are usually a big No). Served with a side of sliced cucumber and sliced Asian Pear-a quick meal, with 2 1/2 servings of fruits and veggies.

*12 oz pasta (we used the little shells, which were perfect)
*1 TBS olive oil, plus more to toss with cooked pasta
*1 small onion, chopped,
*1 cup frozen peas
*6-8 slices bacon (or ham or prosciutto)
*2-3 cloves garlic, chopped
*1 TBS dry sherry (optional)
*3/4 cup half and half, whipping cream, or nonfat evaporated milk (we used 1/2 and 1/2)
*1 TBS butter
*3/4 cup finely grated parmesan.

*Cook pasta using package directions. When al dente, drain and then place back in pot and toss with olive oil.
*Heat 1 TBS olive oil in large skillet on medium. Add onion, reduce heat, and cook, stirring occasionally, about 5 minutes.
*Meanwhile, cook bacon. The least messy (though I suppose, not technically slow foodish) way to cook bacon is in the microwave-place slices in flat layer between two paper towels, cook on High in 2 minute intervals until done). Chop into small pieces.
*Add peas and 2 TBS water to pan. Stir until peas are somewhat defrosted. Add garlic and cook for another minute or so.
*Add sherry and half and half. Cook, stirring frequently, for 5 minutes, letting it bubble some.
*Remove from heat. Add bacon. Add butter, stir to melt. Add parmesan, stir to melt. Serve.