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1
Shell fresh peas if using.
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2
Diagonally cut sugar snaps and/or snow peas into thirds.
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3
Finely chop pancetta and shallots separately.
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4
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta.
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5
Have ready a bowl of ice and cold water.
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6
Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking.
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7
Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water.
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8
Reserve water in pot over low heat, covered.
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9
Drain peas in a colander and transfer to a bowl.
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10
In a deep 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook pancetta in oil, stirring, until golden brown and edges are crisp, about 10 minutes.
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11
Stir in shallots and cook, stirring, until just tender, about 2 minutes.
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12
Return water in pot to a boil.
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13
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
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14
Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste.
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15
Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
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16
Serve pasta with Parmigiano-Reggiano.
