Bring a large pot of water to a boil for cooking the pasta.

Meanwhile, heat 1 tablespoon olive oil over medium heat in a large skillet. Add pancetta and sauté for 5 to 6 minutes, or until pancetta is browned and crispy. Transfer to a paper towel-lined plate.

In the same skillet, add onions and a big pinch of salt and sauté until softened, about 5 to 6 minutes. Add garlic and sauté for a minute more. Stir in peas and broth or wine and cook for 3 to 4 minutes, or until liquid has evaporated and peas have warmed through and are tender. Season mixture to taste.

Season boiling water with salt, add the pasta, and cook to al dente, about 9 minutes. Drain, reserving about 1 cup of the starchy cooking water.

Stir pasta, pancetta, butter, and goat cheese into pea mixture. Add a bit of pasta water, stir, and continue adding more until a silky sauce is formed. Stir in lemon juice and season to taste.

Serve the pasta in shallow bowls garnished with more crumbled goat cheese, a sprinkling of chives and parsley, and a few cracks of black pepper.