- 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).