Instructions: In a heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic. Cook over medium-high heat two minutes, then add the guanciale, and cook until most of the fat has been rendered. Discard the excess fat and add the peas, sugar, and chicken stock.

Stir well, season with salt and pepper, and cook over high heat until the peas are tender and the liquid has reduced by about half. Adjust the seasoning and serve hot.

This recipe yields 6 servings.

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