Add olive oil to a deep pan or a 6 quart pot. Over a medium head, add pancetta and cook until crisped.

Remove pancetta and reserve oil to side.

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

Cook your spaghetti, according to package instructions. Once done, reserve 1 cup pasta water. Drain remaining water.

Add the reserved oil back to your pot/pan and place over medium heat.

Once the oil is heated, add drained pasta, and 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 the cooked 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.