In a large skillet, heat the EVOO, two turns of the pan, over medium. Add the pancetta and cook until the fat renders, about 3 minutes. Add the onion and bay leaf. Cook, stirring, until the onion softens, about 5 minutes. Add 1/2 cup water. Cook, stirring often, until most of the water is evaporated. Add the peas and garlic; season with salt and pepper. Cook, stirring often, 1 minute. Add the vermouth and cook until it evaporates, 6 to 8 minutes. Stir in the pasta and reduce the heat to low. Let the sauce simmer while you cook the pasta.