Bring a large pot of salted water to a boil. Meanwhile, remove side-strings from snow peas. Blanch peas until tender crisp, 1-2 minutes, and plunge into a bowl of ice water to cool. When cool, drain and cut into slivers on the diagonal and put in a serving bowl.
Over medium heat, fry pancetta until crisp. Drain on paper towels, then stir into peas. Add pecorino and lime juice, and season with salt to taste.
Serve with warm corn tortillas and Turmeric Escabeche.