Pasta Con Piselli (Pasta with Peas)

In a medium saucepan, heat olive oil; add onion and pancetta and cook for 15 to 20 minutes, or until pancetta is soft. Add pepper and peas and cook for 3 to 5 minutes. Add the wine and reduce; add salt to taste. Turn off the heat.

Meanwhile, cook the pasta in a large pot of water with 1 tablespoon salt. Cook the pasta very al dente. Before you drain the pasta, save about 1 cup of the cooking water. Drain the pasta and return it back to the pan. Add the pea mixure and cook for 2 to 3 minutes. Add the reserved pasta water as needed. Stir in the Romano and serve.