1. Cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water.
2. Meanwhile, heat half the oil in a frying pan over medium-high heat, add pancetta. Cook, stirring frequently, about 5 minutes or until pancetta is crisp. Remove with a slotted spoon; drain on absorbent paper.
3. Reduce heat to medium and add remaining oil. Add garlic to pan; cook, stirring, for 2 minutes. Add mushrooms; cook, stirring, for 2 minutes or until mushrooms are browned. Stir in peas, juice and rind; heat through. Add drained pasta, stirring well to combine. Remove from heat, stir in parmesan and add some of the reserved cooking water to help amalgamate the sauce with the pasta. Stir in parsley. Serve immediately.

Not suitable to freeze or microwave.

COOK'S NOTES: Orecchiette or "little ears" is a chewy southern Italian pasta that's the perfect shape to catch the peas. We used chilli pancetta. If unavailable, add a pinch of dried chilli flakes with the peas and lemon.