Start by filling a large pot with water and bringing it to a rolling boil over high heat. Once boiling, add 1 tablespoon of kosher salt and carefully toss in 1 pound of orecchiette pasta. Cook until al dente, stirring occasionally for about 9 to 12 minutes.

While the pasta is cooking, heat a skillet over medium heat and add ¼ pound of diced pancetta. Sauté for 5 to 6 minutes, stirring occasionally until crispy and golden brown.

Once the pancetta is crispy, stir in 8 ounces of frozen peas directly into the skillet and heat through for about 2 to 3 minutes.

Once the pasta is cooked, drain it but reserve ½ cup of the cooking water. Add the drained pasta to the skillet with pancetta and peas, sprinkle in ½ cup of grated Parmesan cheese, and pour in the reserved pasta water. Toss until the cheese melts and forms a creamy sauce.

Serve immediately while warm, garnishing with additional Parmesan if desired.