Remove the bacon with a slotted spoon and set aside. Remove all but 1 tbsp of the bacon grease and saute the mushrooms until nicely browned. Do this in batches if needed, as overcrowding the pan can result in mushrooms that release their liquid and won’t brown. Once the mushrooms are nicely caramelized, season them with salt and add the shallots to saute briefly. If using fresh garlic, add it now as well. Add the cream, peas, and squeeze the garlic from the skins into the pan, smashing them with a wooden spoon to incorporate them into the sauce. Bring the sauce to a simmer for 3-4 minutes to reduce and thicken. Add the grated cheese and season with salt and pepper. Add the hot, freshly cooked bowties to the pan and toss well to combine. If needed, add a bit of pasta water to help it come together. Season again with salt and pepper and top with additional cheese, if desired.
