Heat the olive oil over medium heat in a large 12” skillet. Add pancetta and cook, stirring occasionally until the pancetta is browned and crisped.

Increase the heat to medium-high, add shallots and cook until tender, about 2 minutes. Add wine and cook while stirring to pick up any brown bits until some of the wine reduces, about 2 minutes.

Stir in the cream and basil pesto and cook until the cream is fully heated and lightly bubbling. Add the Parmesan cheese and frozen peas and stir until the cheese has melted and the peas are heated through. Remove from heat. Season with salt and pepper.

Meanwhile, while the sauce is cooking, cook the pasta in a large pot of lightly salted boiling water for 8 – 10 minutes until al dente, or as package directs.

Drain the pasta reserving about one cup of the starchy pasta water. Add the pasta to the skillet and toss to combine with the sauce. Cook over medium-low heat for 2 - 3 minutes, stirring occasionally to ensure all the pasta is coated with the sauce and some is absorbed. Add a little bit of the reserved starchy pasta water to loosen the sauce if necessary.

Serve garnished with additional grated Parmesan cheese.