Rice and peas

In a large, heavy-bottomed pot or Dutch oven, 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 onion to the pot with the pancetta fat. Sauté over medium-low heat until the onion is very soft and translucent, about 8-10 minutes, being careful not to brown it.

Stir in the fresh peas and cook for 2-3 minutes, allowing them to warm through and release some of their sweetness.