Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the thawed peas and heavy cream. Cook for 2-3 minutes until heated through.

Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Stir in grated Parmesan cheese and season with salt and black pepper to taste.

Serve the pasta hot, garnished with chopped parsley and additional Parmesan cheese if desired.