Place a large pot with water on high heat and bring to the boil. Add the peas and for 5 minutes. Remove the peas with a slotted spoon and transfer to a bowl.
Heat the extra virgin olive oil in a large, heavy-based frying pan over medium heat. Add the red onion and diced pancetta. Cook for 5 minutes or until the pancetta is golden and crisp. Remove the frying pan from the heat.
Meanwhile place the pot with pea infused water on high heat and bring to the boil. Add the ditali rigati pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Drain the pasta, reserving 4 ladleful’s of the pasta cooking liquid. Add the drained pasta to the frying pan with onion and crispy pancetta. Add pasta cooking liquid to the frying pan with onion, pancetta and pea, one ladleful at a time, to achieve the desired consistency. Add the Parmigiano Reggiano and toss to combine.
Serve immediately with Parmigiano Reggiano on top – Buon appetito.