- Combine the first seven ingredients in a saucepan over medium heat and cook until it has reduced to ⅓ cup. Strain the Parmesan cream through a sieve and reserve.
- In a large stockpot, bring salted water to a boil and add pasta. Cook according to the directions, until pasta is al dente.
- In a large sauté pan over moderate heat melt the butter and sweat the garlic and shallots until translucent—about 30 seconds. Add the thyme and cook for 1 minute.
- Add white wine, the reserved Parmesan cream, peas, and crab and heat until warm—approximately 1 minute. Toss in the crispy bacon and warm pasta. Serve in a bowl topped with chives.