Pappardelle alla False Carbonara

Preparation:

Preparation: Brown a small chopped onion in a pan with a little olive oil; add the yellow peppers cut into strips and cook (if necessary, add a little water if they dry out too much). Pass the peppers (keep some aside for garnishing the dish) through a mill (medium disc). Add the ricotta, 2 tablespoons of Parmesan, a little salt and mix well so that there are no lumps. In the meantime, cook the pappardelle, which must be al dente. In a pan, brown the diced smoked bacon in a little olive oil. Drain the pappardelle, pour them into the pan with the bacon and add the pepper sauce and possibly a few spoonfuls of pasta water. Quickly stir over the heat, adding a little more Parmesan, freshly ground pepper and finely chopped rosemary, thyme and marjoram. Decorate with the pepper fillets kept aside and serve.