PASTA E PISELLI

In a large (4- or 5-quart) heavybottomed pot over medium-high heat, add 2 tablespoons extravirgin olive oil and ¼ pound diced pancetta; cook, stirring often, until most of the pancetta has lightly browned all over and most of its fat has rendered, about 7 minutes. Add 1 minced small yellow onion; cook, stirring and scraping the bottom of the pan, until the onion is softened, about 4 minutes. Stir in 1 pound frozen peas, followed by 3 cups water and a large pinch of salt. Bring to a boil, then add 1 pound pasta. Cook, stirring and scraping, until pasta is al dente, adding more boiling water ½ cup at a time as needed to keep the pasta just submerged. Remove from heat, then season with salt and stir in about 15 torn mint leaves followed by ½ cup freshly grated Parmigiano-reggiano. Add boiling water if necessary to give the sauce a thickened but brothy consistency. Serve right away, sprinkling with more grated Parmigiano-reggiano at the table.