Preheat oven to 400F
Cut the top off your head of garlic, place in an oven safe dish. Drizzle with olive oil and roast in the oven for 20-25 minutes until the cloves feel soft. Remove from oven, let cool and then finely chop the garlic.
Bring a large pot of salted water to a boil. Cook pasta following package directions and set aside.
In a large dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Cook until crispy and remove with a slotted spoon to a plate, leave the bacon fat in the pan.
In the same pan saute the onions until soft and brown. Add sun dried tomatoes and cook for 2-3 minutes more.
Deglaze the pan with chicken broth, bring to a simmer and scrape up any brown bits in the bottom of the pan. Let liquid reduce to about half.
Add heavy cream to your sauce, bring to simmer and add garlic. Cook for 5 minutes until thickened. Add Parmesan cheese to sauce and season with salt and pepper. Mix well and then add your peas.
Pour your sauce over your pasta and gently toss. Garnish with your crispy bacon and enjoy!