Heat a large pot of water to cook the pasta. While the water is heating, prepare the rest of the ingredients.
In a large skillet, heat the olive oil on medium-high. Add the Pancetta and brown until slightly crisp around the edges, about two to three minutes . Remove from the pan and set aside.
Put the pasta into the boiling water to cook according to package directions. Drain once cooked.
Add the chopped garlic scapes and peas to the skillet and sauté for one minute. Pour in the chicken broth and cook for another minute. Add the butter and stir until melted and return the bacon to the pan.
Add the cooked pasta to the skillet and toss until the pasta is thoroughly coated. Stir in the grated parmesan and season with salt and pepper to taste. Garnish with a garlic scape if desired
