Spring Peas with Pancetta

I don't get around to posting many side dishes on here, especially vegetables.  I tend to just wing it when it comes to our veggies and I rarely take the time to take pictures.  This turned out very good, although I admit I upped the pancetta.  I think that next time I will keep it to 2 oz. though.  

Spring Peas with Pancetta 

3 slices pancetta, chopped (I used an entire 4 oz. package, 2-3 oz. would have been plenty)

3/4 cup finely chopped white onion

1 garlic clove, minced

3 cups shelled green peas or frozen petite green peas

1 cup fat-free, less-sodium chicken broth

2 teaspoons sugar

1/4 teaspoon salt

1/4 cup chopped fresh flat-leaf parsley

Heat a large nonstick skillet over medium-high heat. Add pancetta, and sauté 5 minutes or until crispy. 

Remove pancetta from pan, reserving drippings in pan. Add onion and garlic to pan; sauté for 2 minutes or until tender. Add peas, broth, sugar, and salt to pan. Simmer 5 minutes or until the peas are tender, stirring occasionally. Stir in pancetta and chopped parsley.

Source: Adapted from Cooking Light