Bring a large pot of salted water to a boil, then add the pasta and cook until al dente according to package instructions. Reserve about half a cup of pasta water before draining.
While the pasta cooks, heat a skillet over medium heat and add the diced pancetta. Cook, stirring occasionally, until it becomes crispy and golden brown, releasing flavorful fat into the pan.
Add the minced garlic to the skillet with the pancetta and cook for about 30 seconds, until fragrant and slightly golden, releasing a savory aroma.
Pour in a splash of the reserved pasta water into the skillet to help loosen any browned bits and create a flavorful sauce. Let it simmer briefly.
Add the cooked pasta directly into the skillet with the pancetta and garlic, tossing to coat the noodles evenly in the flavorful fat and sauce.
Stir in the peas and cook for another minute until they are warmed through and vibrant in color.
Adjust seasoning with salt and freshly ground black pepper to taste, ensuring each strand is well-seasoned.
Remove from heat and serve immediately, with an extra drizzle of olive oil if desired, highlighting the glossy finish and tender texture of the pasta.
