Add pasta to rapidly boiling salted water.
In a cold sauté pan, lay sliced guanciale. Bring to medium heat and render with a little bit of olive oil. As guanciale begins to sizzle, add sliced garlic and allow to toast.
When the guanciale is crisp and the garlic is toasted, add fresh peas and chili flakes.
Add cooked pasta to the sauté pan and toss to coat. Top with extra virgin olive oil and fresh parsley and plate. Finish with fresh cacio di roma and serve.