Orecchiette with pancetta

INGREDIENTS
450g (1lb) dried orecchiette pasta
2 tbsp light olive oil, plus extra for drizzling
175g (6oz) pancetta, chopped
2 courgettes, chopped
3 garlic cloves, crushed
1⁄2–1 tsp chilli flakes
175g (6oz) frozen peas
salt and freshly ground black pepper
6 tbsp grated pecorino cheese or Parmesan cheese
3 tbsp chopped flat-leaf parsley

METHOD
Cook the orecchiette in plenty of lightly salted boiling water for 7–8 minutes, or until cooked but still firm to the bite.
Meanwhile, heat the oil in a large frying pan, add the pancetta, and fry until lightly golden. Add the courgettes, garlic, chilli flakes, and frozen peas, and fry for 2–3 minutes, or until the peas are heated through.
Drain the cooked orecchiette and add to the frying pan. Season to taste with salt and pepper, and stir well. Scatter over the cheese and parsley. Drizzle with olive oil to serve.