Ingredients
- 200 g rigatoni
- 200 g fusilli
- 3 handfuls of fresh peas
- 5 thin slices of bacon
- 1 anchovy in oil
- extra virgin olive oil
To prepare the recipe for rigatoni and fusilli with bacon and peas, first of all heat two fingers of extra virgin olive oil in a saucepan with 5 or 6 thin slices of bacon, 1 anchovy in oil and 3 handfuls of freshly shelled peas. Cook for about twenty minutes and then blend everything until you get a soft cream.
Bring the boiling salted water, throw the pasta in it, leave it for half the time and then continue to cook it in a pan with a high rim to cook it a little.
Add a handful of fresh peas. When the pasta is al dente, remove from the heat and stir in a little butter, pour into the plates and add the cream and some raw peas. For an even creamier result, you can remove the pea skin (you need to have time).
This recipe has already been read 217 times!