The following is an English translation of this début post.
I dedicate this peasant recipe to my dear wife Jeanette, who likes it very much.
1 lb. pasta (we prefer cavatappi)
extra-virgin olive oil
1/4 onion, cut in little pieces but not diced
28 oz. peeled plum tomatoes (San Marzano, if possible)
1 small chili pepper, or crushed red pepper
12 oz. frozen peas
pecorino romano or another Southern Italian grating cheese (absolutely NOT parmigiano or another Northern Italian cheese)
Americans are not very adventurous in their use of bacon. They have it for breakfast. Certain people drape it over a turkey before putting it in the oven. And of course, BLT's are very popular. I, on the other hand, use bacon in a completely different way.
I keep it not in the refrigerator but in the freezer. When I want to use it, I take it from the freezer and with a large, serrated knife, I cut widthwise a piece about an inch thick. Then, I defrost the piece either in the microwave or in the frying pan. (In this recipe, I employed the second method.)
After about 5 minutes, the little pieces separate.
Add the hot pepper. Cook for 10-15 minutes, always on a relatively low flame.
Shut the gas and add the basil. Add the pecorino at the table.
Note: the recipe does not need salt. Between the salt in the pasta water, the salt in the bacon, the salt in the can of tomatoes, and the salt in the pecorino, you do not need extra salt.
As you can see, Matteo liked this dish a lot!