Cook pasta in a pan of boiling, salted water according to packet directions. Drain, then toss in a little olive oil.
Heat oil in a large frypan over medium heat, then add bacon and cook until crisp and golden. Add peas, garlic, Boursin and cream, then stir over low heat until cheese has melted.
Season with salt and plenty of cracked black pepper and stir in half each of the parmesan and parsley. Add cooked spaghetti and toss. Serve topped with remaining parmesan and parsley, and a drizzle of olive oil.