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Bring a large pot of water to a boil for cooking the pasta.
Heat a skillet over medium to medium- high. Add the olive oil, two turns of the pan. Add the pancetta and stir 2 minutes. Add the onion and garlic, stir to soften a few minutes more, then add the wine and cook until the wine evaporates. Add the stock and bring to a bubble. Add the cream and reduce the heat to medium-low. Add the peas; season with salt and pepper.