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Start by bringing a large pot of salted water to a boil and cook the tagliatelle until it reaches an al dente texture.
While the pasta is cooking, heat a large frying pan over medium heat and add some oil.
Once the oil is warm, add the diced pancetta and cook it until it turns lightly golden and starts to crisp up.
Next, add the finely chopped onion to the pan and sauté gently until it becomes soft.
Incorporate the peas, whether fresh or frozen, and pour in a couple of ladles of water.
Let the mixture simmer gently for a few minutes until the peas are tender and the liquid has reduced a bit.
Once the pasta is cooked, transfer it directly into the pan with the pancetta and peas, adding a splash of the pasta cooking water.
Add a knob of butter to the pan and toss everything together until the butter melts, creating a smooth sauce that coats the pasta.
Serve the dish topped with freshly chopped parsley and a sprinkle of Parmesan.