Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Chop your vegetables, starting with the shallot. Put all prepared ingredients into separate small bowls until you are ready to cook with them. Cut the shallot in half root to tip, and then peel the outer skin. Cut off the tip of the shallot. Slice the shallot from the tip to the root in very thin slices, leaving the root end intact. Turn the shallot and mince very finely by chopping the thin slices from tip to root.

Peel your garlic, and using a rasp, grate garlic finely.

Cut off both ends of the zucchini and cut them into finger sized pieces. Dice the zucchini into pieces approximately 1 cm squared.

Gather your fresh herbs and remove the leaves from the stems, and discard the stems. Roll up the leaves tightly and chop finely.

Finely grate your parmesan cheese with a rasp.

Chop your bacon into 1 cm pieces.

Measure out the rest of the ingredients into separate small bowls; peas, wine (if using), chicken stock, mustard, and cream.

Bring a large pot of water to a boil over high heat, and salt the water liberally (it should be salty like the ocean). When the water is boiling, cook the pasta according to the package directions, approximately 7 – 8 minutes until pasta is al dente. Strain the pasta and set aside, reserving about 1 cup of the pasta water (this can be used later to thin the sauce if needed).

Heat a large frying pan over medium heat and add bacon. Cook for about 5 minutes, until bacon is mostly cooked. Add shallot, and zucchini and cook until shallot is translucent (the bacon should be fully cooked at this point). Add garlic, and cook for about one more minute.

Add white wine, if using, into the pan with the vegetables and bacon, and cook until the wine is almost completely reduced. Add the chicken broth, mustard, and cream into the pan and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and freshly cracked black pepper to taste.

Add the peas and let cook for a few more minutes, taste and adjust seasoning if needed. Sauce should have thickened by now enough to coat the back of a spoon.

In your frying pan, combine your cooked pasta along with your sauce, and 1 cup of fresh chopped herbs, and parmesan cheese. Toss well, and if sauce is a bit thick, add a bit of the reserved pasta water to help thin the sauce. 

Serve with additional parmesan cheese and freshly cracked pepper.