Bring 8 quarts of water to a boil in a large pasta pot.
1/4 cup Extra virgin olive oil 4 ounce pancetta 4 garlic cloves 1 bunch scallions (whites and about 2 inches of greens thinly sliced) 2 cups shelled fresh young peas salt ground black pepper
In a 14-inch skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until most of the fat has been rendered. Discard the excess fat, add the garlic and scallions, and saute until soft, about 2 minutes. Add the peas and 1/2 cup hot water. Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half, about 1 minute. Season with salt and pepper to taste, and remove from the heat.
salt 1 1/2 pounds spaghettini
Add 2 tablespoons salt to the boiling water. Drop the spaghettini into the water and cook for 1 minute less that the package instructions indicate. Just before it is done, carefully ladle 1/4 cup of the cooking water into the pan containing the peas.
20 fresh mint leaves (torn into pieces) 1/2 cup freshly grated Pecorino Romano
Drain the pasta into a colander and add it to the pea mixture. Add the mint and toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated cheese on the side.