Cut the bacon into tiny cubes. Clean and wash the spring onions and cut very finely together with the tender part of the greens. Sauté the bacon and spring onions in the olive oil. Add the peas and sauté briefly. Add 2 tablespoons of water and season with a little salt and the sugar. Cover and cook the peas over low heat for 20 to 25 minutes. If the water has not completely evaporated, let the peas cook for a short time without a lid.
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