Bucatini With Green Peas And Pancetta

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1 tablespoon olive oil

1/2 cup chopped pancetta (about 2 ounces)

1/4 cup finely chopped shallots

1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled)

1 garlic clove, minced

1/4 cup dry white wine

2 teaspoons chopped fresh thyme

1/2 pound uncooked bucatini pasta

1 tablespoon kosher salt

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

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