Bring a pot of salted water to a boil and cook the pappardelle pasta according to package instructions until it’s al dente. Once ready, drain it well and set it aside.

In a large skillet heated to medium, toss in the diced pancetta. Cook until crispy and golden, letting the rich aroma fill your kitchen.

Add the minced garlic to the skillet and let it sizzle for about a minute until fragrant.

Stir in the sweet peas and cook for another 2-3 minutes. If using frozen peas, cook until heated through.

Pour in the heavy cream and stir gently to combine. Let it simmer for about 5 minutes until the sauce thickens slightly.

Toss in the cooked pasta and ensure each piece is coated in the creamy sauce.

Stir in the grated Parmesan cheese and season with salt and pepper to your liking.

Sprinkle with fresh parsley before serving.