In a saucepan, sauté 2 ounces of diced pancetta in a bit of olive oil until it's crispy. Add 1 tablespoon of flour and stir until combined. Whisk in 1 cup of milk and 1/4 cup of grated Parmesan, and let it cook for 4 minutes, until it has thickened. Add 1 cup of shelled fresh peas and season with salt and pepper. Cook 4 cups Gemelli pasta in salted water until tender, drain well, and add it to the sauce. Mix well and serve, finishing with additional grated Parmesan and basil.
