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Cook pasta according to pack instructions. Drain, reserving one ladle full of pasta water.
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Heat olive oil in a saute pan over a low heat. Add onion, garlic and bacon, stirring to combine. Cover and cook for 10 minutes or until onion are soft.
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Add stock, peas, corn and zest, increase heat to medium and bring to the boil, cook for 3-4 minutes.
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Add cream and parmesan, stirring until sauce thickens. Add basil and season well with black pepper. Check seasoning, as salt in the stock and parmesan may be enough.
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Add cooked pasta, stirring gently until well coated. If the sauce is too thick, add reserved pasta water and stir to combine.
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To serve, sprinkle with extra parmesan.
