Cook the pasta al dente (it should have a bite to it) in a large pot, about 30-60 seconds shorter than the time on the package. Reserve 1/2 cup of pasta cooking water. Drain the pasta and add it back to the pot, put it back on the burner over low heat.

Add the broth and warm up. Add both types of grated cheese, in about 4 additions, and stir until the cheese is mostly melted. Set aside.

Dice the bacon and onions, finely chop garlic. Grate the cheese on the small holes of a block grater.

Heat the oil in a large frying pan over medium-low heat. When hot add the bacon. Cook for a couple of minutes until browned. Transfer with a slotted spoon to a plate.

Add the onions and cook for about 5 minutes or until soft and translucent. Add the garlic, and cook for 30 seconds.

Add the wine and cook for a couple of minutes or until reduced in half.

Add the pasta cooking water and peas. Cook for about a minute until warm (or for 2-3 minutes if peas are frozen).

Add the peas and bacon to the pot with pasta. Stir until evenly distributed.

Season the pasta with lemon juice, chili flakes, salt and pepper.

Serve with more grated parmesan and enjoy!