Bring a large saucepan of salted water to a gentle boil. Add the pasta and cook until ‘al dente’ (pasta is soft but with a slight bite). Add the peas for the final minute.
Add a small amount of olive oil to a pan, add the pancetta and cook until crisp.
When the pasta is cooked, drain the water but save 1 tablespoon of cooking water. Place the pasta and reserved water in the pan.
Cut the Galbani Dolcelatte into small bite-size pieces. Then add the Galbani Dolcelatte, cooked pancetta and chives into the pan of pasta. Season generously with salt and pepper. Mix well. Serve.