Grated Parmesan cheese, ½ cup or more to your liking
Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tablespoon Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 teaspoon aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.
Now return cooked pancetta to skillet. Add cooked pasta and ¾ cup of the reserved pasta water. Add the remaining 1 teaspoon aleppo pepper, lemon zest and lemon juice. Toss to combine.
Add grated Parmesan cheese (you might stat with 3 to 4 tablespoon and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.
Transfer pasta to serving bowls and enjoy!
Note: Because this pasta comes together quickly, it's a good idea to work on salads etc. before you begin making the pasta.