Prepare the Pasta:

Bring a large pot of salted water to a boil. Cook the orecchiette following the package directions until al dente. Reserve a small amount of pasta water before draining.

Create the Sauce:

In a large skillet over medium heat, melt the butter. Add the pancetta, thyme, garlic, and diced onion, cooking until the onion softens, approximately 2 to 3 minutes. Incorporate the lemon zest and juice, stirring well. Simmer briefly before adding the peas and cream. Allow the mixture to simmer gently until slightly thickened, around 2 minutes.

Toast the Pangrattato:

Meanwhile, heat olive oil in a sauté pan over medium-low heat. Add the panko breadcrumbs, tossing them in the oil until fully coated. Season with kosher salt and freshly ground black pepper. Stir occasionally and cook until golden brown, roughly 3 to 4 minutes. Remove from heat and mix in the lemon zest and minced thyme.

Assemble the Dish:

Blend the grated Pecorino cheese into the lemon sauce, stirring until smooth. Combine the cooked pasta with the sauce, tossing to ensure even coating. Adjust seasoning with salt and pepper if necessary.

Garnish and Serve:

Transfer the pasta to a serving dish or keep it in the skillet for a rustic presentation. Sprinkle the crispy pangrattato over the top and garnish with fresh lemon wedges. Serve immediately.