Lay five pieces of bacon in an 8x8" glass brownie pan.

Microwave for five minutes.

Remove bacon and drain on a paper towel.

Repeat microwaving bacon in batches, reducing time by 30 seconds each batch, until all bacon is cooked. Set aside to cool.

Dice onion.

Sautee diced onion in one stick of butter in a large spaghetti pot on medium heat for five minutes, stirring constantly.

Reduce heat to medium-low.

Add sugar, salt, pepper, and the remaining stick of butter.

Wait for the butter to melt, then add all the frozen peas.

Stir lightly, scraping up the butter on the bottom to coat all the peas.

Turn the heat up slightly, just below medium-high.

Once bacon is cooled, crush it over the pot.

Stir the peas constantly until they come to a boil to prevent burning.

After boiling, reduce heat to medium-low and cook for 20-30 minutes, stirring occasionally to prevent smashing the peas.

After the allotted time, bring back to a full boil.

Microwave milk until hot.

Add flour or cream starch to the hot milk, stirring with a fork to remove lumps.

Pour the milk mixture into the pan of boiling peas.

Turn the fire off and stir for one minute to combine.

Serve.