Set the pasta cooking in a large pot of salted water according to package directions.

Meanwhile cook the pancetta in a frying pan with one whole clove of garlic until the pancetta renders fat, then discard the garlic.

(Drain excess fat if using fatty bacon or pancetta.)

Add half the mint, cream and Parmesan cheese and heat the cream gently over low heat until the cheese is melted, add the frozen peas and cook for 1 minute longer.

Add salt to taste and take it off the heat.

Drain the cooked pasta while reserving ½ cup of pasta water.

Add the pasta to the pan with the sauce, add the other half of the mint.

Toss the pasta in the sauce until well coated, add a splash of reserved water if the sauce is too dry.

Add more salt and pepper to taste.