This recipe takes inspiration from the other great pasta dish, Taliatelle with prawns.
Cook 315g dried penne or trofie pasta in salted boiling water until tender, following the pack instructions. Meanwhile, heat 1 tablespoon of extra-virgin olive oil in a large frying pan and fry 1 large leek, washed and finely chopped, and 2 x 160g packs cubetti di pancetta until golden. Season with freshly ground black pepper. Add 200g frozen petits pois to the pasta water and boil for the last 3 minutes of the pasta cooking time. Add 100ml double cream to the pancetta and leek mixture and stir together. Drain the pasta and peas, saving 4 tablespoons of the cooking water. Toss the peas and pasta with the sauce, then stir in the reserved cooking water and 25g grated parmesan. Serve in warmed bowls. Serves 4.