Orecchiette with Peas, Pancetta, and Cypress Grove's Truffle Tremor

Ingredients

• 5 ounces pancetta (diced)
• 1 small red onion (finely chopped)
• Kosher salt (to taste)
• 2 garlic cloves (minced)
• 1 cup frozen or fresh peas
• ¼ cup chicken broth or white wine
• 1 pound orecchiette
• 2 tablespoons unsalted butter
• 5 ounces Cypress Grove’sTruffle Tremor (rind removed, plus more to garnish)
• 3-4 tablespoons lemon juice (from about 1 lemon, more or less to taste)
• ¼ cup chives (finely chopped, to garnish)
• ¼ cup parsley (finely chopped, to garnish)
• Freshly cracked black pepper (to garnish)