Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the orecchiette pasta and cook for 9 minutes, or until it is al dente.

In a skillet over medium heat, melt a tablespoon of salted butter. Add the panko breadcrumbs and a sprinkle of garlic powder. Stir for about 1-2 minutes, until golden brown.

Add the diced pancetta to the same skillet and cook over medium heat for approximately 6 minutes until crispy. Toss in the frozen peas and cook for an additional 2 minutes.

Reserve about 1 cup of the pasta water before draining the orecchiette. Drain and let it rest.

Return the drained orecchiette to the skillet with the pancetta and peas, reducing heat to low. Pour in about ½ cup of chicken broth and some reserved pasta water. Stir in dried herbs.

Remove from heat, and stir in freshly grated Parmesan cheese until it melts into the pasta. Sprinkle reserved panko on top.

Divide the warm Pea Pancetta Pasta into bowls and serve immediately, topped with crispy panko crumbs.