Heat the oil in a large sauté pan over a medium heat and cook the pancetta until crisp and golden. Add the onion and sauté for 5 minutes, stirring frequently.
Add the wine, reduce the heat to medium-hot and simmer gently for a few minutes to reduce slightly. When the onion begins to soften, add the peas and cook for a further 2 minutes, stirring continuously. Serve immediately.