Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve a cup of cooking water and drain the pasta.

Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5–7 minutes until crispy and golden. Transfer to a paper towel-lined plate.

Lower the heat to medium-low and add minced garlic to the skillet, sautéing for about 1 minute until fragrant.

Pour heavy cream into the skillet, stirring gently for 2–3 minutes until it begins to bubble.

Add thawed peas to the sauce and heat for another 2–3 minutes.

Gradually stir in grated Parmesan cheese until melted and smooth. If too thick, add reserved pasta water to achieve desired consistency.

Add drained pasta to the skillet and toss to coat. Season with salt and pepper.

Fold in crispy pancetta, reserving some for garnish. Mix until well combined.

Serve immediately in warm bowls, garnished with fresh herbs and extra Parmesan if desired.