Begin by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente, about 9-12 minutes. Reserve about ½ cup of the pasta water before draining.

While the pasta cooks, heat a large skillet over medium heat and add the diced thick-cut pancetta. Sauté for 5-6 minutes, until browned and crisp.

Add the frozen peas to the skillet and continue cooking for an additional 2-3 minutes, until the peas are heated through.

Add the drained pasta to the skillet, pour in reserved pasta water and sprinkle in grated Parmesan cheese. Toss everything together until the pasta is well coated and creamy. Serve immediately.