Bring a large pot of well-salted water to a boil. Add pasta and cook according to package directions. Once cooked, drain the pasta, reserve a 1/2 cup of the pasta water, and set aside.
In a large pan on medium-high heat, add the sliced bacon and cook, stirring occasionally, until lightly browned and crisp. Once cooked, remove the bacon from the pan, transfer it to a plate with a paper towel, and set aside.
In the same pan on low heat, leaving the bacon fat in the pan (you can remove some if there’s too much for your taste), add the minced garlic and cook for 2-3 minutes until tender. Add peas, toss to combine with the garlic, remove from the heat, and set aside.
Once the pasta is cooked and strained, return rigatoni to the pot, add butter, bacon, garlic, and pea mixture, and stir to combine.
Add heavy cream and parmesan cheese and stir until well incorporated. Add a splash of pasta water to loosen the mixture as needed until a smooth texture is reached.
Add mint, stir to combine again and season with additional salt, pepper and parmesan cheese to taste.