Petit Vert Pasta

Cut the petit vert into quarters, the cherry tomatoes into halves, and the bacon into cubes

Heat a frying pan with olive oil, add chopped garlic and chili pepper, and heat until fragrant

Add the bacon and fry for about a minute and a half, then add the petit vert and white wine

Stir-fry for 1-2 minutes, then add 50cc of hot water (or pasta water if available), cover and simmer for about 30 seconds

Remove the lid, add the soffritto and cherry tomatoes and fry for about 2 minutes, then add the olive oil. Keep the pot on low heat and keep warm until the pasta is cooked

Boil the spaghettini in 1% salted water for 4 minutes and 20 seconds. Once cooked, drain in a colander and transfer to the frying pan (5)

To finish, season with salt, white pepper and olive oil, then add 30cc of pasta cooking water and mix well

Remove from heat and serve in a serving dish. Sprinkle with Parmesan cheese and Italian parsley to finish