In a large pot, saute bacon on medium heat until brown. Drain 95% of the grease, leaving enough to saute the onions and garlic.
Add onions and garlic to pot, season with salt and pepper to taste and saute until onions are translucent.
Add chicken stock, salt, pepper and pasta to pot and bring to a boil. Cook 3 minutes.
Add peas and bring back to a boil. Cook 3 minutes or until pasta is al dente
Serve in bowls and garnish with parsley and romano cheese.
Notes
You can add the peas with the pasta (which is what I did) but they will be much softer and think I prefer them a little firmer. I prefer Pecorino Romano in the block form vs. the powdered form.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/italian-peas-hats-wonderpot/