Step 1

Cook the aromatics. Heat the olive oil in a heavy-bottomed high-sided sauté pan or medium Dutch oven over medium-low heat. Stir in the onions and pancetta and cook until the onion is slightly softened, about 5 minutes.

Step 2

Season and soften. Stir in the marjoram, a small pinch of salt, and a generous pinch of freshly ground black pepper. Cook for 5 more minutes, until the onion is pale gold in color, the pancetta fat is translucent, and the meat is just beginning to brown.

Step 3

Add the broth. Stir in the broth (use 7 cups to make it brothy) and raise the heat to medium-high to bring to a boil.

Step 4

Cook the pasta and peas. Stir both the pasta and peas into the boiling broth. Lower the heat to maintain a gentle simmer–medium or medium-low–and cook until the pasta is al dente and the peas are cooked through and have lost some of their bright green color. This will take anywhere from 15 to 20 minutes, depending on the shape and brand of the pasta.

Step 5

Serve. Take the soup off the heat and stir in 1/2 cup Parmigiano cheese. Ladle into bowls and sprinkle a little more cheese on top of each serving.