Pour a drop of Evo oil in a non-stick pan and cook the chopped bell peppers. Once ready, blend them (save some pieces for decoration), taste and add salt if needed. Pour back the obtained cream into the pan over a low heat, add the Trevalli UHT cooking cream and cook for 5 minutes more.
Use another pan to sweat the streaky bacon slices.
Boil the tagliatelle in salty water and drain al dente. Complete the cooking of the pasta in the pan with the bell pepper cream to let it coat the pasta, and then add the Trevalli Pecorino Cacio Due Giulie flakes, the bacon and the marjoram to serve.
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