An invention independently come up on by both of us, this works well with little prep and a well stocked freezer, pantry and fridge.
1 lb or so pasta of choice
1 onion, chopped
St. Lucifer's spice mix
Juice from 1 lemon
Start a pot of water going for the pasta.
Meanwhile, chop the bacon, then saute in a large 12 inch nonstick skillet until crisp. Add the onion to the pan (adding some olive oil if not enough bacon fat has rendered) and saute until onion is slightly cooked. Add the peas and corn and cook for a few minutes to defrost them. Toss in a bit of St. Lucifer's spice mix or cayenne pepper. Add cream just until the mixture is covered. Mix and then simmer. The longer it simmers the better it will taste.
Cook the pasta until al dente, then drain. Add the pasta to the sauce and mix well. Add a little bit of lemon juice, then taste, adding more lemon juice if necessary. Salt and pepper to taste, then serve.