Put a large pot of water on to boil. Shuck your peas, dice some pancetta and a shallot. Add your pasta to your pot, and while it's cooking heat some olive oil in a frying pan. Cook the pancetta and shallot gently, add the peas and about 125 ml of chicken stock and simmer until just cooked.
By now your pasta should be ready skim off some of the froth from the pasta water, then drain the pasta. Add the pasta to the pan with the froth (it's starch), stir together and season with salt and pepper. Serve with freshly grated Parmesan cheese - a perfect dinner for a hot evening.
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