Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, around 8-10 minutes. Reserve a cup of pasta water before draining.

Heat a large skillet over medium-high heat and add olive oil. Add chopped pancetta and sauté for 4-5 minutes until golden and crispy.

Reduce heat to medium, add minced garlic, and sauté for 30 seconds or until fragrant. Be careful not to burn it.

Stir in frozen peas and combine well for about 2 minutes until heated through.

Reduce heat to low and add single cream, stirring continuously for 2-3 minutes until slightly thickened.

Gradually incorporate Parmesan into the simmering sauce, stirring well between each addition.

Add drained pasta to the creamy mixture, tossing gently. Add reserved pasta water as needed to achieve desired creaminess.

Fold in arugula if using, serve warm, garnished with extra Parmesan and lemon zest.