Penne Cinque Pi

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain, reserving about 100 ml of pasta water.

While the pasta cooks, finely dice the onion. Heat the olive oil in a large pan over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the diced onion to the pan with the pancetta fat and sauté until translucent and softened, about 3-5 minutes.

Stir in the frozen peas and cooking cream. Bring to a gentle simmer and cook for 2-3 minutes until the peas are tender and the sauce slightly thickens.

Add the cooked penne to the pan with the sauce. Return the crispy pancetta to the pan. Stir in most of the grated Parmesan cheese and season with black pepper. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with the remaining grated Parmesan cheese.