Creamy Bacon and Mushroom Pasta

Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 tbs cooking oil
350 g champignon mushrooms, thinly sliced
5 slices bacon, crispy fried (you can drain them on a paper towel lined plate) and crushed
100 g frozen peas
1 cup heavy cream
100 ml chicken stocks (you can mix 100 ml water with 1/2 tsp chicken stock powder)
200 ml milk
Salt and pepper to taste
300 g any choice of pasta
50 g parmesan flakes

1. Sprinkle good amount of salt in a large pot and bring it to boil, add any choice of pasta you'd like and cook it until al dente.
2. Meanwhile, in a cooking pan preheat 2 tbs cooking oil over medium heat. Add the garlic and onion, cook it for about 3 min and then add the mushrooms, fry it for another 5 minutes. Season it with a little bit of salt and pepper ( you'll need to add salt and pepper at the end so don't over do it).
3. Stir in the chicken stocks, milk and cream. Boil it, reduce heat to medium low and add the peas. Cook it for another 2 minutes or so, keep stirring,  taste it and well season it with salt and pepper. 
4. In a large serving dish mix the sauce, bacon and the pasta until well combined, sprinkle with parmesan flakes and enjoy immediately.