Directions:

• Bring a large pot of water to a boil. Cook pasta until al dente and drain, reserving 1 cup of the pasta water. Set aside.
• Cook the pancetta in a large pan until browned and crispy. Transfer pancetta to a paper towel lined plate with a slotted spoon and let drain. In the same pan, add the diced onion. (Don't drain the pancetta grease! We want all that flavor in there.) Let cook for about 5 minutes or until softened. Add in the peas and minced garlic and sautee for 2-3 minutes. Remove from heat.
• Meanwhile, in a small pan melt the butter over medium heat. Once melted, add in the cream and bring to a simmer. Then add in the parmesan, salt and pepper, whisking the whole time until it creates a creamy sauce. About 1-2 minutes.
• Take your drained pasta and pancetta and pour it into the large pan with the peas and onions. Then stir in the 1 cup of reserved pasta water. Next, pour the cream sauce over your pasta. Stir to combine.