Cook onion and bacon in medium-size saucepan over medium-high heat for 8 minutes. Add heavy cream, salt and pepper; simmer, uncovered, for 7 minutes. Stir in Parmesan cheese and peas; cook for 3 minutes or until mixture thickens.
Meanwhile, cook cavatappi in a large pot of lightly salted boiling water until al dente, firm but tender. Drain well. Toss cavatappi with sauce in large bowl and let stand for 1 minute for pasta to absorb sauce. Serve immediately.