Fill a large pot with 4 quarts of water and add 1 tablespoon of kosher salt. Bring to a rolling boil over high heat.

Carefully add 1 pound of orecchiette pasta and cook according to package directions (9-12 minutes) until al dente.

Heat a large skillet over medium heat, add ¼ pound of diced pancetta, and cook for 5-6 minutes until browned and crispy.

Stir in 8 ounces of frozen peas and cook for 2-3 minutes until heated through.

Drain the orecchiette, saving about ½ cup of the cooking liquid.

Return drained pasta to the skillet with pancetta and peas, add reserved pasta water and ½ cup of grated Parmesan. Toss until creamy.

Transfer to serving plates, garnish with extra Parmesan if desired, and serve hot.