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Add the pancetta to a hot pan and fry until crispy (if your pancetta isn’t fatty enough you might need to add 1 tbsp of olive oil).
Once crispy, remove from the pan and set aside. Add 1 tbsp olive oil if needed and fry the chopped onion for a few minutes until soft and translucent.
Once soft, add the sliced garlic and fry for 1 minute until fragrant.
Next, add the frozen peas straight to the pan and cook until defrosted and hot all the way through, stirring often. This should only take a few minutes.
Once cooked, turn off the heat and stir through the cooked crispy pancetta and fresh parsley. Taste and season with salt and pepper as needed (some pancetta can be really salty so you may not need additional salt). Serve.