Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 2 minutes before the package time suggests. Reserve 1 cup pasta water, then drain.

While pasta cooks, heat 4 tablespoons olive oil in a large skillet over medium heat. Add the crispy garlic chips (from prep steps) and cook until deep golden brown, about 1 minute. Using a slotted spoon, transfer garlic to a paper towel to crisp further. Leave the oil in the pan.

Add 3 tablespoons butter to the garlic oil and let it melt over medium heat. Pour in 1 cup heavy cream and stir to combine. Bring to a gentle simmer, about 2 minutes.

Add the frozen peas to the cream sauce and cook until heated through, about 2 minutes. The peas don't need to thaw beforehand.

Zest the lemon into the sauce, then juice it (you need about 2 tablespoons juice). Stir well. Season with salt and black pepper to taste.

Add the drained pasta to the skillet and toss to coat. Add 1/2 cup of the reserved pasta water and continue tossing over medium heat until the sauce is silky and coats the pasta, about 1 minute. Add more pasta water if needed to loosen.

Remove from heat and stir in 3/4 cup grated parmesan cheese until melted and combined. Taste and adjust seasoning.

Divide among bowls. Top with the crispy garlic chips and a crack of black pepper. Serve immediately.