1small piece rind from wedge of Parmigiano-Reggiano cheese (optional), plus 1 cup freshly grated Parmigiano-Reggiano cheese
1 ½ to 1 ¾cups(170 to 215 grams) tubetti, ditalini, small shells or other small pasta shape(I used vegetable radiatore)
1 ½cupsfresh or frozen peas
Kosher or fine sea salt(optional)
Warm the olive oil in a Dutch oven or other heavy-bottomed pot placed over medium heat. Add the onion and pancetta, stirring to coat them thoroughly. Saute for five minutes, reducing the heat to medium-low if needed to prevent the onion from burning. Sprinkle in the marjoram and a generous grind of pepper and continue to saute for another five minutes, or until the onion is translucent and the pancetta has just begun to crisp but is still mostly tender.
Pour in 6 cups of the broth; raise the heat to medium-high to boil. Toss in the Parmigiano rind (if using). Stir in the pasta and peas, using 1 ½ cups for a soupier soup and 1 ¾ cups for a thicker soup. Cook until al dente (the cooking time will depend on the brand and shape). Add a splash of broth if the soup seems too thick.
Remove the soup from the heat and stir in ½ cup of the Parmigiano. Taste and add salt and additional pepper, if you like. Ladle into warmed shallow bowls and sprinkle with the remaining cheese. Serve immediately.