Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, about 10 to 12 minutes. Drain pasta, reserving 1 cup of the pasta cooking water. In a large skillet over medium heat, cook pancetta until crisp and browned, about 7 minutes. Drain fat, add peas; heat until warmed through. Add cooked pasta, cream cheese, lemon juice and 1/4 cup of reserved pasta water; toss to coat. Stir in 3/4 cup of Parmesan; stir to combine. Add more pasta water as needed.
Transfer pasta to a serving bowl. Garnish with chopped eggs, remaining Parmesan, and optional lemon zest. Makes 3 servings.
Approximate Nutrient Analysis per serving:
570 calories, 21 g fat, 10 g saturated fat, 230 mg cholesterol, 800 mg sodium, 64 g carbohydrate, 4 g fiber, 7 g sugar, 33 g protein