1. In a medium sauté pan, cook pancetta over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn. Transfer pancetta to a paper-towel-lined plate; set aside to drain.
2. In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup pasta cooking water from the pot and set aside.
3. While pasta cooks, whisk together ¼ cup cheese and egg in an extra-large mixing bowl; season generously with pepper.
4. Place thawed peas in a colander, where you will drain the pasta. When pasta is done, drain over peas.
5. Quickly move hot pasta and peas to the mixing bowl with the cheese and egg mixture; stir quickly and vigorously to coat pasta. Add hot reserved pasta water a bit at a time with additional cheese, if desired, until sauce reaches desired consistency.
6. Move pasta to a serving bowl; garnish with reserved pancetta, more cheese, more pepper and parsley. Serve immediately.

Find It!

• Find Boar's Head Diced Pancetta in the Deli Department.
• Find Kowalski's Signature Parmesan Cheese in the Specialty Cheese Department.