Bring a large pot of cold water to a boil, and salt generously. Stir in the pasta and cook until al dente, according to the package directions. Before draining, reserve about 1 cup of pasta water.

Set a large pot over medium-high heat with the olive oil. Once hot, add in the pancetta. Cook until browned and crispy, stirring often, about 5 minutes. Once the fat has rendered and the pancetta is crispy, transfer to a small dish with a slotted spoon. Discard all but 2 tablespoons of grease from the pot. Stir in the shallot and garlic and cook until softened, about 3 minutes.

Stir in the creme fraiche and 1/2 cup of the reserved pasta water. Season with salt and pepper. Add the cooked shells, peas, mint, basil, the browned pancetta and parmesan. Give it all a big stir and cook over low for 1 to 2 minutes. If the sauce appears to be too thick, stir in enough of the remaining reserved pasta water to develop a loose sauce. Give it a taste and adjust seasoning accordingly. Serve with parmesan on top and a wedge of lemon. Enjoy!