Bring a large pot of water to a rapid boil. Once boiling, season the water heavily with salt and drop the pasta into the water. Set to cook for 2 minutes less than the package states. Place the peas into the colander and drain the pasta over the peas, reserving 1 cup of the cooking water.
While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Add in the chopped pancetta and minced shallots and sauté until the pancetta has rendered off its fat and the shallots have softened, about 3-4 minutes. Once the shallots have softened and pancetta is crispy, add in garlic and red pepper flakes and sauté for 30 seconds to toast.
Carefully add the wine to the skillet and sauté for 1-2 minutes to reduce the wine, while scraping off the bottom of the pan with a wooden spoon or spatula.
Add the cooked pasta, peas, ¼ cup of the pasta water, and butter to the skillet. Toss to coat and simmer for 2-3 minutes until the peas and pasta are fully cooked, adding ¼ cup of the pasta water at a time until the desired consistency is reached.
Turn off the heat and add in the lemon zest, lemon juice, and parmesan cheese.
Serve with additional parmesan cheese.
Video
Notes
Pasta: While any type of pasta will work, I recommend orecchiette or medium shells for this recipe, as they work to grab hold of the pasta and peas, and ensure each bite is full of flavor.Pancetta: Feel free to replace the cubed pancetta with thick cut diced bacon.Omit the Wine: Feel free to use low-sodium vegetable broth or chicken broth in place of the wine.Dairy-Free Option: Omit the parmesan from the pasta. In place of the butter, add in dairy-free butter or an additional drizzle of olive oil. If you use dairy-free butter, keep in mind that most dairy-free butters have added salt, so you may need to cut down the salt in the recipe.Storage:Store leftover pasta with peas in an airtight container in the refrigerator for up to 3 days. Reheat as desired, adding a splash of broth or water if the pasta appears dry.