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Add water to a pasta pot and bring to a boil. Add about 1 tablespoon salt per cup of water.
Cut pancetta into ¼- to ½-inch cubes. Petite dice 1 shallot. Thinly slice chives.
Melt 1 tablespoon of butter in a heavy-bottom pan over medium heat and add pancetta. Allow pancetta fat to render and for the pancetta to crisp, about 5 minutes.
Add pasta to the boiling water. Cook 1 minute less than the box instructions for al dente. During the last 1 to 2 minutes of the pasta cooking, add peas.
Once pancetta begins to crisp, turn heat to low and add diced shallot and a small pinch of salt. Sauté until the shallot is soft and translucent, then pour in the wine to deglaze the pan.
Add ¾ of the sliced chives and remaining 2 tablespoons butter. Stir over low heat while butter melts.
Drain pasta and peas, reserving 1 cup of cooking water. Add peas and pasta to pancetta while keeping the burner on low. Slowly add reserved pasta water, stirring constantly to thicken into a glossy sauce.
Add zest of 1 lemon and squeeze juice of ½ lemon over the top. Taste and juice second half if desired.
Turn off the heat and freshly grate Parmesan cheese over the top; stir to incorporate. Taste and adjust for salt if necessary.
Top with freshly cracked black pepper, remaining chives, and extra Parmesan cheese if desired. Serve warm.