Pasta Carbonara with English Peas

Name: Pasta Carbonara with English Peas
Ingredients: Kosher salt and freshly ground black pepper; 3 ounces pancetta, cut into small dice; Extra-virgin olive oil; 8 ounces dried fettuccine, linguine, or spaghetti; 1 pound English peas in their pods, shelled (1 cup peas); 3 scallions, trimmed (including 1/2 inch off the green tops), thinly sliced on an angle; 1 small handful pea tendrils (optional); 1 egg, whipped well with a fork in a little bowl; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/2 cup freshly grated Pecorino Romano cheese