Pare the rind from the pancetta and cut the meat into a small dice. In a large sauté pan set over medium heat, cook and stir the pancetta until it starts to get crisp around the edges--about 4 minutes.

Add the oil to the pan. Put the garlic through a garlic press into the pan. Add the tomatoes and peas. Raise the heat and bring the sauce to a boil. Reduce the heat and simmer the sauce while cooking the pasta.

Pour 5 quarts of water into a large pot. Bring the water to a boil. Add 1 tbsp of salt to the water. Plunge the pasta into the pot and stir at once, and again while the pasta is cooking. Cook the pasta until it is al dente. Drain well. Add the pasta to the pan with the tomatoes.

Immediately add the mozzarella and toss to combine.

Divide the pasta and sauce among four heated pasta bowls. Sprinkle 1 tbsp of parmesan cheese over each serving.