Bring a large pot of salted water to a boil. Add 12 oz of your favorite pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta water for later use, then drain the pasta and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced pancetta and cook for about 4-6 minutes until crispy and golden brown.

Stir in 2 minced garlic cloves and 1 cup of frozen peas into the skillet. Sauté for 2-3 minutes until fragrant.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Gradually stir in 1/3 cup of grated Parmesan cheese until it melts completely.

Add the cooked pasta to the skillet and toss gently to coat. If the mixture feels too thick, add reserved pasta water until desired consistency.

Season with salt and freshly cracked black pepper to taste. Optionally sprinkle chopped parsley on top before serving.