FOR 2 PEOPLE
250 g Rummo Spaghetti Grossi n° 5
500 g fresh green pea pods
150 g pancetta (bacon)
1 onion Fresh basil leaves
100 g Parmigiano Reggiano cheese Cheese rinds (leftover)
Prep: Shell the peas. Grate the Parmesan adding a freshly milled black pepper, to taste. Cut any leftover cheese rinds you have into cubes. Slice the pancetta (bacon) into strips. Peel and finely dice the onion. Put on a pot of unsalted water to boil. Break the spaghetti in 3 parts. Heat olive oil in an ample sauté pan and add the sliced bacon. Once cooked, set aside. In the same pan you cooked the bacon in, add the onion, and peas. Sauté quickly in the residual fat, then add a bit of the cooking water, cover and cook for 5 minutes. Using an immersion blender, blend about a third (⅓) of the peas and onions, adding a small amount of boiling water, just the amount needed to obtain a cream. Set aside. Throw the broken spaghetti into the sauté pan with the remaining peas and onions and add more boiling water, continuing to mix as the pasta cooks and the flavors blend. Add the cheese crusts and more boiling water as needed, continuing to mix the flavors and cook the pasta. Towards the end, add the cream of peas, and mix, cooking just long enough to perfect both the consistency of the pasta and the density of the cream. Remove from the flame. Add the crispy bacon and, after one minute, the grated parmesan. Stir and stir, to thoroughly blend the cheese into the creamy sauce. Add fresh basil leaves, mix for a couple minutes. Plate, adding a few more leaves as garnish. Buon appetito!