Fill a large pot with water, cover it, and bring it to a boil over high heat.

While the water heats, slice the shallot, cut the salami into thin strips if needed, grate the Parmesan, and zest and juice the lemon.

When the water reaches a full boil, add 1 tablespoon kosher salt.

Add the spaghetti to the boiling water in the pot and stir for the first 30 seconds so it does not stick together. Cook until the pasta is tender but still has a little bite, 9 to 11 minutes.

While the spaghetti cooks, set a large skillet over medium heat.

Add the salami strips to the dry skillet. Cook, stirring now and then, until the fat has rendered and the edges are crisp and browned, 3 to 4 minutes.

Use a slotted spoon to transfer about half of the crispy salami to a plate. Leave the rest of the salami and its fat in the skillet.

Add the olive oil to the skillet if it looks dry, then add the shallot. Cook over medium heat until the shallot softens and looks lightly golden at the edges, 2 to 3 minutes.

Stir the crushed red pepper flakes into the skillet and cook for 30 seconds, just until fragrant.

Add the frozen peas to the skillet. Cook for 1 to 2 minutes, stirring, until they are bright green and no longer icy.

Before draining the spaghetti, scoop out 1 cup of the starchy pasta water from the pot and set it beside the stove.

Drain the spaghetti in a colander and right away transfer the hot spaghetti into the skillet with the peas.