Mix the eggs, breadcrumbs, grated cheese, freshly ground black pepper and a tiny pinch of salt in a small mixing bowl. Let sit until needed.
In a large skillet or braiser, sauté the pancetta and onion gently in olive oil until the onion is soft and translucent.
If using fresh peas: Add the peas and water to the skillet, give them a stir and let them simmer, covered, over moderate heat for 10-15 minutes, or until the peas are tender. Uncover and let any liquid cook off over a lively flame.
If using frozen peas: Add the peas and water to the skillet, then toss them over a lively flame for 2-3 minutes, making sure that all the liquid has cooked off.
When the peas are done, add the egg mixture to the pan. Stir until well incoporated and the eggs lightly scrambled.
Serve right away.
