Step 1

In a large skillet, heat the olive oil over medium heat until shimmering.

Step 2

Add the diced pancetta to the skillet. Cook for 5–7 minutes, stirring occasionally, until it turns golden brown and crispy. Use a slotted spoon to transfer the cooked pancetta to a plate lined with paper towels, leaving the rendered fat in the skillet.

Step 3

Add the chopped shallots to the skillet. Sauté for 2–3 minutes, or until softened and fragrant.

Step 4

Add the frozen peas directly to the skillet with the shallots. Stir well to combine. Cover and cook for 4–5 minutes, stirring occasionally, until the peas are heated through.

Step 5

Season the peas with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired. Return the cooked pancetta to the skillet and stir everything together. Cook for an additional 2 minutes to let the flavors meld.

Step 6

Transfer the peas and pancetta to a serving dish. Serve immediately as a side dish or light meal.