2 teaspoons lemon zest plus 1 lemon, cut into wedges, for garnish
1 teaspoon fresh thyme, minced
Directions
For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.