Bring a large pot of salted water to a boil and cook the penne, al dente. Reserve 1/2
cup of the cooking water, then drain the penne.
Meanwhile, cook the bacon in the oven until crispy.
Combine the butter, cream, crab and peas in a large skillet and bring to a simmer
over medium heat; cook 1 minute.
Add the penne, cheese, and a splash of the reserved cooking water to the skillet
and toss. Add more cooking water to thin the sauce, if needed. Season with salt and ground black pepper.