Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your fettuccine or penne and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of the pasta water for later and then drain the pasta in a colander, allowing the steam to escape.

In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until it turns golden brown and crispy.

Lower the heat to medium-low, and in the same skillet, add the minced garlic to the pancetta drippings. Sauté for about 1 minute or until fragrant, stirring continuously, to prevent burning.

Pour in the heavy cream, increasing the heat to medium. Stir gently, allowing it to heat through for about 2-3 minutes, until it begins to thicken slightly.

Add the thawed peas to the skillet, stirring them into the creamy mixture. Cook for an additional 2-3 minutes until the peas are warmed through and vibrant.

Gradually add the grated Parmesan cheese, stirring continuously until fully melted and integrated into the sauce. If the sauce becomes too thick, incorporate some reserved pasta water, a bit at a time.

Add the drained pasta to the skillet, tossing it well to coat every piece in the creamy sauce. Season with salt and pepper to taste.

Gently fold the crispy pancetta back into the pasta and sauce mixture, combining until evenly distributed.

Immediately plate your creamy pasta with peas and pancetta, garnishing with freshly chopped basil or parsley for a pop of color and freshness.