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To a pot over medium heat, add olive oil.
Add the pancetta and let it start to reach a golden color, about 5 minutes.
It doesn't have to be fully cooked, and the fat doesn't need to be fully rendered, as it will continue cooking when the onion is added.
Add the onion to the pancetta and let it cook until tender and fragrant.
Add the tomato paste, and sautee for about 30 seconds.
This opens up the flavor of the tomato paste and gives the whole dish a deeper flavor.
Add the peas, then the water.
Let the peas cook at a gentle simmer for about 15 minutes.
OPTIONAL STEP (but recommended) - Remove about 1 cup of the peas and broth and blend with an immersion blender.
Add the blended liquid back into the pot.
This step will give the dish a beautiful creamy texture.
Add the pasta to the pot and cook until tender.
Plate and top with grated parmigiano reggiano, ENJOY!