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Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.). If there's a lot of fat left over, drain the majority of it.
Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more.
Serve immediately with fresh cracked pepper if desired.