Add olive oil to a dutch oven or deep skillet and cook the pancetta over medium-high heat until it is crisp.

Set pancetta aside and pour off the oil from the pot saving about 3 tablespoons to add back (if you don't have 3 tablespoons you can add more olive oil to equal 3 tablespoons).

In a bowl whisk together the eggs and pecorino Romano cheese.

Cook your spaghetti, according to package instructions, in water that has been salted. When it is cooked to a perfect al dente use a heat-proof measuring cup to reserve 1 cup of pasta water before draining the pasta.

Add the reserved oil back to your dutch oven and heat it over medium heat.

Once the oil is warm add your cooked and drained pasta, then slowly pour the egg mixture over it stirring and turning the pasta to coat it. If it becomes a little dry add the pasta water, a small amount at a time, to loosen the pasta up.

Add your pancetta, and English peas, and toss together until the peas are warmed through.

Serve with a little extra pecorino Romano, and add freshly cracked black pepper to taste.