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STEP 1

“Cook the Le Stagioni d’Italia Penne Rigate according to the package instructions until al dente. Drain and set aside;”

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STEP 2

“In a large skillet, cook the chopped pancetta over medium heat until crispy. Remove cooked pancetta from the skillet and set aside on a paper towel-lined plate to drain excess grease;”

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STEP 3

“In the same skillet, add minced garlic and sauté for about a minute until fragrant. Be careful not to burn it;”

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STEP 4

“Add the frozen peas to the skillet and cook for about 3-4 minutes until they are heated through. If needed, you can add a splash of water to help steam the peas;”

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STEP 5

“Reduce the heat to low and add the cooked Penne Rigate to the skillet. Mix well to combine the pasta with the peas and garlic;”

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STEP 6

“Add the crispy bacon to the skillet and toss everything together. Season with salt and pepper according to your taste preference;”

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STEP 7

“Sprinkle grated Parmesan cheese over the pasta and mix until it melts and coats the pasta evenly;”

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STEP 8

“If desired, garnish the dish with fresh parsley for an extra touch of freshness;”

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STEP 9

“Serve hot and enjoy!”