1. Cook the pasta according to package directions. Drain well and reserve.
2. In a large, wide skillet warm the butter and add the pancetta. Cook the pancetta until crispy and add the garlic. Cook the garlic for one minute, or until fragrant. Then add the white wine and allow the sauce to simmer for 3 or 4 minutes, or until the white wine is almost all boiled off.
3. Add the peas to the sauce and mix well to warm them through. Then add the reserved pasta, and the salt and pepper, and toss it well with everything so it is completely coated. Toss in a generous pinch of Parmesan cheese. Divide amongst four bowls and serve hot.
Recipe by Kelsey Banfield