Place a large pot of water over medium-high heat and bring it to a boil. Generously salt the water and add the spaghetti. Stir well to prevent sticking and boil until al dente, about 8–9 minutes. Before draining, reserve ¼ cup of the pasta water.

While the pasta cooks, heat pancetta and grapeseed oil in a large skillet over medium heat. Cook until the pancetta begins to caramelize, about 3 minutes.

Add sliced garlic and Fresno chili to the skillet. Cook for another 2 minutes until fragrant.

Stir in 2 tablespoons of butter and allow it to melt completely into the pancetta mixture.

Add frozen peas and cook until they begin to soften. Stir in the chives, parsley, basil, and vegetable stock.

Season the sauce lightly with kosher salt. Add the remaining 2 tablespoons of butter and let it melt fully.

Pour in the lemon zest, lemon juice, and reserved pasta water. Stir well to bring the sauce together.

Gradually add the cooked pasta to the skillet, tossing between additions to evenly coat the noodles with the sauce.

Serve immediately, topped with crushed red pepper flakes and plenty of freshly grated Pecorino Romano cheese.

For a spicier kick, increase the amount of Fresno chili or add extra red pepper flakes.

Pancetta can be swapped with bacon or omitted for a vegetarian version.

Add grilled chicken or shrimp to turn this into a protein-packed entrée.