Heat a large saucepan over medium-high heat. Add Colavita Premium Italian Olive Oil and pancetta, and cook until pancetta is deeply golden brown and crispy. Remove pancetta from the pan with a slotted spoon and transfer to a paper towel-lined plate. Set aside, leaving the remaining olive oil in the pan.

Lower the heat to medium and add garlic, stirring until fragrant, about 1 minute. Add the Colavita crushed tomatoes, onion, and spring of basil (reserve sliced leaves for later). Season with salt and pepper, and simmer over low heat for 5-7 minutes, until slightly reduced.

Add the heavy cream, stir, and continue to simmer over low heat for another 10 minutes. Remove the sprig of basil and onion, discard. If desired, blend the sauce at this stage for a smoother consistency.

While the sauce is simmering, cook pasta according to package directions. Reserve 1 cup of the pasta water when draining.

When the pasta is cooked, add to the large saucepan along with the peas and half of the reserved pancetta. Toss to combine, adding pasta water as necessary to create a smooth, glossy sauce. You will likely not need all the reserved cooking water.

Remove the pan from the heat, and stir in parmesan cheese.

Serve immediately topped with sliced basil leaves, mint leaves, additional crispy pancetta, and parmesan cheese.