Cacio E Pepe Ravioli with Pancetta and Peas

• 1 box (10 oz) The Fresh Market Cacio E Pepe Ravioli
• Kosher salt
• 2 oz diced pancetta
• 2-3 tbsp unsalted butter
• ½ c fresh or frozen peas
• Freshly ground black pepper
• Pecorino cheese for serving

Bring a pot of well-salted water to a boil and cook the frozen ravioli, 4-5 minutes. Drain and set aside, reserving 1/3 cup pasta water.

Meanwhile, heat a heavy-bottomed pan over medium-high. Add the pancetta and cook, stirring frequently, until golden brown and crispy, about 3-4 minutes. Turn the heat down to medium, add the butter, peas and reserved pasta water and simmer until butter is melted and sauce is silky and emulsified. Add the cooked ravioli to the pan and stir gently to coat the ravioli thoroughly.

Remove from heat and season the pan with pepper to taste. Divide onto two plates and grate pecorino cheese over top to taste. Serve immediately.