1. Bring a large pot of heavily salted water to boil. Shell the fava beans and discard the pods. Add the fava beans to the boiling water and cook for 1 minute. Remove fava beans with a slotted spoon or sieve, reserving water. When cool enough to touch, remove the pale green membrane on the outside of each bean.

2. Bring water to boil again. Add orecchiette and cook according to package directions until al dente. Strain pasta, reserving 1 cup pasta water. Set aside.

3. Shell the fresh peas. Place peas in a bowl and discard the pods.

4. Place chopped pancetta in a large cold skillet on stove. Turn heat to low. As fat renders in pan, increase heat to medium and then high. Stir pancetta until crisp and then remove with a slotted spoon to a paper towel-lined plate.

5. Add sliced onions to drippings in skillet. Add 2 tablespoons butter. Cook over low heat until onions are soft and caramelized, about 15 minutes. Add garlic and vinegar and stir for 1 minute. Season with salt and pepper. Remove from heat and set aside.

6. Add fava beans, peas and remaining butter to the skillet with onions. Turn heat to high and stir to combine.

7. Add pasta and pasta water, a few tablespoons at a time, and stir until well coated. You may not use all the pasta water.

8. Stir in pancetta and red pepper flakes, if desired. Transfer mixture to a serving bowl.

9. Serve hot with shredded Pecorino and fresh herbs.