Pasta e Piselli (Pasta and Peas)

Dice the Pancetta into small cubes. Finely chop the Yellow onion.

In a large pot or deep skillet, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped Yellow onion to the pot with the Pancetta fat. Sauté over medium-low heat until softened and translucent, about 8-10 minutes, being careful not to brown it.