1. In a large saute pan on medium-high heat, add the bacon and cook until golden and slightly crisp, about 8-10 minutes. Use a slotted spoon to remove the bacon from the pan and onto a plate lined with a paper towel. 
   
2. Remove all except one tablespoon of bacon fat from the pan. Return the pan to heat and add the diced shallot. Sweat the shallot for about 5 minutes until softened. Add the minced garlic cloves and cook until fragrant, about 3 minutes and add the butter to melt. 
   
3. Add the white wine to the pan and reduce by half, about 5-7 minutes. Add the cream and the cheese and stir until smooth and creamy. Allow simmering to thicken, which should take about 5-7 minutes. 
   
4. Add the bacon, sun-dried tomatoes, and sweet peas to the sauce and stir evenly. Toss in the cooked pappardelle pasta and toss with tongs to make even. Add some of the pasta water if needed. Add salt, pepper, and red crushed pepper flakes and toss. Let cook for about 5 minutes and serve. 

Garnish: Sprinkle with fresh basil and more cheese