Bring a large pot of salted water to a rolling boil. Add 8 ounces of your chosen pasta, stirring occasionally, and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water for later use, then drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 ounces of diced pancetta, cooking for about 5-7 minutes until crispy and golden. Transfer the crispy pancetta to paper towels to drain excess oil while retaining flavorful drippings in the skillet.

Lower the heat to medium-low, then add 2 minced garlic cloves to the skillet with the pancetta drippings. Sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream, stirring well to combine with the pancetta drippings. Cook over medium heat for 2-3 minutes until warmed through and bubbling gently.

Stir in 1 cup of thawed frozen peas into the sauce and cook for an additional 2-3 minutes.

Gradually add 1 cup of grated Parmesan cheese to the skillet, stirring continuously until melted. Add reserved pasta water if the sauce seems too thick.

Add the drained pasta to the skillet, tossing to coat with the creamy sauce. Season with salt and pepper to taste.

Fold the crispy pancetta back into the pasta mixture, stirring to evenly distribute.

Serve hot, garnished with freshly chopped basil or parsley, and enjoy!