In a large skillet or Dutch oven, add pancetta to a cold pan. Turn the heat to medium and cook until golden and crisp, about 5–8 minutes. Remove with a slotted spoon and set aside.

In the same pan, add the leek, fennel, carrot, and celery along with a pinch of salt, pepper, and a spoonful of Calabrian chilies. Sauté until softened, about 8–10 minutes.

Add the ground pork, season with salt and pepper, and let it sit undisturbed for about 5 minutes to develop a crust. Cook until browned and cooked through, breaking it up with a wooden spoon.

Stir in the garlic and cook for another minute until fragrant.

Deglaze the pan with white wine, scraping up any browned bits. Let it simmer until mostly evaporated, about 2-3 minutes.

Add the herb bundle and return the pancetta to the pan. Stir and let the herbs bloom for a minute.

Pour in the chicken broth and add a Parmesan rind. Bring to a gentle boil, then reduce to a simmer. Let it simmer uncovered for 20–25 minutes, until reduced and flavorful.

Meanwhile, cook the Banza rigatoni in well-salted water until just shy of al dente. Drain and rinse with cold water to stop the cooking process.

Once the sauce is done simmering, stir in the cream, a touch of butter, Parmesan, and frozen peas. Simmer another 2–3 minutes to let it thicken slightly.

Add the lemon zest and cooked pasta. Gently stir everything together until well coated and glossy, adding more butter or Parmesan if needed.

Taste and adjust seasoning. Serve topped with extra Parmesan, lemon zest, and freshly cracked black pepper. Enjoy!