Pasta Risottata with Peas and Pancetta

Now once again I have promised easy cooking and end up with another fiddly and difficult dish, but for now I'm going back to the simple with this easy quick meal that I did at 6:30 after my saxophone lesson and was done in half an hour.
Pasta Risottata is sort of a mock Risotto where the creamy sauce is got from the starch in the pasta which would usually just be drained away. The pasta here is a trendy new shape called orzo, which is a small ,believe it or not, rice shaped pasta that unfortunately is usually in the background of soups like minestrone, but here it plays the perfect role as Risotto rice, without any of the waiting around and constant stirring.
This recipe is courtesy of possibly my favourite TV chef, Nigella Lawson, who provided the bulk of this recipe.
1)Cook 200g of pancetta or smoked bacon lardons until they've reduced and given off some fat.
2)In the fat cook a handful of chopped spring onions and 2 cloves of minced garlic. I think the easiest way to mince garlic is to bash it with the side of the knife so the skin can come off without any garlic wasted then crush it through a crusher or fine grater.
3)Stir in 225g of orzo until each grain is coated in fat.
4)Pour in 800ml of hot chicken stock, I like using stock pots.
5)Simmer for 4 minutes, and then add some frozen peas. Everyone gets a bit snobby about frozen vegetables, but arguably they are better than fresh, as all the freshness and nutrients are locked in immediately when they're flash frozen whereas fresh veg has been sitting around on boats for days and lost some flavour and nutrients. Cook for a further 6 minutes until most of the stock has been absorbed. The peas should still be plump and bright, not mushy and discoloured.
6)Stir in a generous knob of butter and some freshly grated parmesan so the Risottata goes nice and glossy.