Bring a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain the rest, and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced pancetta and sauté until crispy and golden brown, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess fat.

Lower the skillet heat and add minced garlic to the drippings. Sauté for about 1 minute until fragrant and lightly golden.

Pour in the heavy cream, stirring well. Increase heat slightly and let simmer for 2-3 minutes to thicken.

Add thawed peas to the sauce, stirring gently, and cook for an additional 2-3 minutes.

Gradually incorporate grated Parmesan cheese until fully melted and smooth, adjusting consistency with reserved pasta water if needed.

Toss drained pasta into the cream sauce, coating evenly. Season with salt and pepper to taste.

Fold crispy pancetta into the pasta mixture, reserving some for garnish.

Serve in warm bowls, garnished with fresh herbs for added flavor.