Pici with Peppers and Bacon

Wash, clean, and boil a potato.

Wash and dry three peppers.

Roast the peppers in the oven for 20 minutes at 200°C.

Place them in a bag and let them cool slightly to facilitate peeling.

Pour the peppers, oil, salt, walnuts, potato, and garlic clove into a mini chopper. Blend everything until you get a cream.

Cook the pici in salted water for 9 minutes.

Toast the bacon slices until crispy.

Drain the pasta al dente.

Sauté the pasta with the pepper cream.

Plate and garnish with crispy bacon and chopped hazelnuts.