2 tbsp. olive oil
⅓ lb. meaty pancetta, finely chopped
1 large onion, chopped
4 cloves garlic, chopped
½ cup white wine
3 cups shelled fresh peas
1 cup chicken stock
Salt and pepper
1 lb. egg tagliatelle or pappardelle pasta
1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table
½ cup mixed fresh mint and flat-leaf parsley leaves, finely chopped
2 tbsp. butter, cut into pieces
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.