Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes, reserving 1 cup of pasta water before draining.

In a large skillet, heat olive oil over medium-high heat. Add pancetta and cook until crispy, about 5-7 minutes. Transfer to a plate and set aside, keeping drippings in skillet.

Lower heat to medium; add minced garlic to drippings and sauté for about 1 minute until fragrant.

Pour in heavy cream, stirring well, and cook for 2-3 minutes until warmed and combined.

Add peas and cook for an additional 2-3 minutes until heated through.

Gradually stir in Parmesan cheese, adjusting consistency with reserved pasta water if necessary.

Combine drained pasta with the sauce, seasoning with salt and pepper to taste.

Fold in crispy pancetta, reserving some for garnish, and toss to combine over low heat for 1 minute.

Serve pasta in bowls, garnished with reserved pancetta and fresh herbs.