In a skillet over medium heat, add the diced pancetta and cook until crispy, about 5-7 minutes. Remove and set aside, leaving the fat in the skillet.

In the same skillet, add olive oil and sliced shallots. Sauté until shallots are caramelized, about 3-4 minutes.

Add the peas to the skillet and cook for an additional 3-5 minutes until heated through. Season with salt and black pepper.

Return the crispy pancetta to the skillet and mix well. Remove from heat.

Garnish with chopped fresh mint before serving.