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Heat olive oil in a large pot over medium heat. Add pancetta and cook 4–5 minutes until crispy. Remove with a slotted spoon, leaving the fat in the pot.
Add garlic and cook for 30 seconds. Add pasta, chicken broth, and water. Bring to a boil, reduce to a simmer, and cook uncovered for 10–12 minutes, stirring occasionally.
Stir in heavy cream and peas and simmer for 2 minutes. Remove from heat and stir in Parmesan until creamy. Add the pancetta back in and season with salt, pepper, and red pepper flakes if using.
Top with parsley and extra Parmesan and serve immediately. If it sits and gets too thick, add a splash of chicken broth to thin it out.