The portal of the Rome Chamber of Commerce for agritourism and the local area
Cube the pancetta; brown some onion in oil and add the pancetta to the pan. When this is browned too, add the tomato pulp and seven soup bowls of water.
Cook for a couple of minutes and add the peas, salt and pepper. When they are cooked add the quadrucci and cook for about 4 minutes, making sure the consistency of the soup is neither too thick nor too thin.