In a large skillet, place the chopped bacon and heat over medium heat for 8-10 minutes. Stir occasionally until the bacon pieces are a deep golden brown and crispy.

Use a slotted spoon to transfer the bacon onto a paper towel-lined plate, allowing excess fat to drain while leaving some rendered fat in the skillet for added flavor.

With the skillet still on medium heat, add the diced yellow onion to the reserved bacon fat. Sauté for about 5-7 minutes, stirring frequently until the onions turn tender and develop a lovely golden caramelization.

Increase the heat to medium-high, then stir in the frozen green peas, ensuring they mix well with the onions and bacon fat. Cook for 3-5 minutes, stirring occasionally.

If the mixture appears too dry, add a splash of water or vegetable broth to the skillet. Briefly cover the skillet to steam the peas for another minute.

Stir the crispy bacon back into the skillet, and season with salt and freshly cracked black pepper to taste. Mix well to combine all the flavors.

Serve immediately for the best texture and flavor.