Creamy Sweet Pea & Pancetta

This recipe comes from Rachael Ray:

Creamy Sweet Pea and Pancetta Soup

1 T olive oil
4 thick slices pancetta, chopped (we just use cubed ham sometimes)
1 small onion, chopped
1 garlic clove, chopped
Leaves from 3-4 thyme sprigs
2 c chicken stock
1 10-oz box frozen peas
1/4 c mascarpone cheese
salt and pepper

Heat medium sauce pot over medium high heat with oil once around pan. Add pancetta and cook til crisp, 3-4 min. Remove pancetta and drain on paper towel. Return pot to stove over medium heat then add onions, garlic, thyme and cook, stirring frequently, for 5 min. Add the chicken stock and turn heat up to high. When stock boils, reduce to simmer and cook 5 minutes more. Add peas and cook for another 2 minutes. Transfer soup to a blender or food processor along with mascarpone and puree until smooth. Do this in 2 batches in order to avoid mess. Return soup to pot. To thicken, turn heat back on and reduce to desired consistency, 3-5 min. Season with salt and pepper, serve topped with crispy pancetta.