12 oz linguine
1 tbsp olive oil
4 oz pancetta, thinly sliced
1 clove garlic, finely chopped
1 shallot, finely chopped
1 10 oz package frozen peas
1/4 cup sour cream (I used light)
freshly ground black pepper
1/4 cup grated Parmesan cheese, plus more
Cook pasta according to package directions in liberally salted water. Reserve 1/2 cup pasta water.
Heat oil in a large heavy-bottomed pan over medium-high heat. Cut pancetta into small pieces and add to pan. Cook until fat has been rendered, about 5 minutes. Add shallot and garlic, and cook for a few minutes longer. Add peas and cook until tender but still bright green, about 5 minutes.
Add cooked pasta and the reserved pasta water. Stir in sour cream and cheese; toss until melted and sauce has formed. Serve with additional Parmesan.