You can add any cheese and pasta you like. I like the bow ties because I don't use them much. You can also make it your own by adding broccoli crowns, or sausage instead of the bacon. You can even add some chicken broth instead of the pasta water to loosen up the sauce. Toasted pine nuts are great on top.
Put on 6 quarts of water to boil, add salt to water. When water boils add pasta and cook al-dente, according to directions. Drain pasta reserving 1/2 cup pasta water to loosen up sauce.
Meanwhile defrost peas and set aside. Heat olive oil in large skillet until shimmering, add pancetta or bacon , cook until crisp. Add garlic until fragrant. Remove panchetta with slotted spoon and drain on paper towel.
Pour out most of the oil from pan. Melt butter over low heat, once melted add flour and cook until lightly brown and bubbly. Add salt and pepper, gradually whisk in milk. Heat, stirring constantly and whisk in cheeses until melted. Toss in peas and pancetta reserving some to use as garnish, and heat through. Toss in cooked pasta in pan with sauce and stir to coat.
Serve in individual bowls and top with reserved pancetta and cheese.