Cook bucatini pasta according to package instructions.

In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy.

Remove pancetta from skillet and set aside.

In the same skillet, add garlic and cook until fragrant.

Add frozen peas and cook until heated through.

Add heavy cream to skillet and bring to a simmer.

Add Parmesan cheese and stir until melted and combined.

Return pancetta to skillet and stir to combine with the sauce.

Serve sauce over cooked bucatini. Garnish with chopped fresh parsley.