Bring a pot of water to a boil. Add pasta and cook according to package directions.
Meanwhile, heat a deep skillet over medium-high heat. Add pancetta and cook until browned and crisp. Once cooked, remove pancetta with a slotted spoon and place onto a paper-lined plate to drain, keeping rendered fat in the skillet. {You may want to reserve a tiny bit for garnish.}
Reduce heat. To the fat in the skillet, add garlic and cook for just under a minute until fragrant. Add 2 tablespoons of flour and whisk until smooth; cook for about a minute. Pour in half & half while whisking to avoid lumps. Pour in chicken broth and whisk until mixture is mostly smooth, and allow to simmer and thicken slightly {about a minute}. Add Parmesan and whisk until mixture is smooth and cheese is melted.
Add frozen peas and mint to the cheese sauce -- the heat of the sauce will thaw out the peas and should only take a few minutes to heat them all the way through. Stir in cooked pancetta. When pasta is cooked, drain and add directly to the sauce, stirring gently to coat pasta.
Garnish with extra pancetta and cheese and serve hot!