Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and set aside.

Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy and golden brown, about 5-7 minutes.

Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to brown the garlic too much.

Pour in heavy cream and bring to a gentle simmer, stirring for about 3-4 minutes until the sauce begins to thicken.

Add the drained pasta and peas to the skillet, tossing gently to ensure everything is well-coated in the sauce.

Sprinkle in grated Parmesan cheese and stir until melted and smooth, adjusting thickness with reserved pasta water if necessary.

Plate the pasta, garnishing with additional Parmesan and black pepper if desired. Serve and enjoy!