Bucatini with Green Peas and Pancetta

Use frozen or thawed green peas if there are no fresh ones. Linguini can be substituted for bucatini, which is a thick paste similar to spaghetti, with a depression in the center.
Preheat a large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and stir to coat. Add the pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove the pancetta from the pan, leaving 1 tablespoon of the filling in the pan; set the pancetta aside. Add the shallots; cook for 4 minutes or until tender, stirring occasionally. Add the peas and garlic; cook for 1 minute, stirring occasionally. Add the wine and thyme. Increase the heat to medium-high. Bring to a boil; cook until reduced to 2 tablespoons of liquid (about 3 minutes). Remove from heat.Boil the pasta in boiling water with 1 tablespoon of kosher salt, as directed on the package, without adding any extra fat. Tip the pasta into a colander over a bowl and leave 1/2 cup of the cooking liquid. Add the pasta, 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt and black pepper to the pea mixture; mix well. Add the remaining cooking liquid. Place approximately 1 1/4 cups of the pasta mixture in each of 4 shallow bowls; sprinkle each portion evenly with grated cheese and pancetta.