Cook your pasta in a pot of well salted boiling water according to packet instructions. I tend to undercook dried pasta by a minute so it remains al dente and can finish cooking in the sauce. Reserve a cup of pasta water towards the end of the cooking.

Fry the pancetta in a large skillet in the olive oil over a medium heat until golden, 5 - 6 mins.

Add the garlic and let it sizzle for 30 seconds, moving it around so it doesn't burn.

Add the frozen peas and toss for another 30 seconds.

Add the cream and bring to a gentle simmer. Lower the heat if needed; it should never bubble/boil aggressively. A VERY gentle simmer.

Add the parmesan in 2 - 3 lots, stirring and letting it melt in between each addition.

Add the pepper and lemon juice and mix in quickly.

Add the pasta with ¼ cup pasta water and mix. Let it all gently bubble away for a minute or two to thicken. Remember it will thicken a lot off the heat.

Season to taste with salt and pepper. You shouldn't need to add much. Add more pasta water if you need to loosen.

Finish with the arugula if using.

Serve between bowls, topping with extra parmesan and grated lemon zest.