Cut the bacon into small cubes, add the bacon to the pan and brown it over high heat.
Deglaze with the wine.
Add the peas and sauté for a few minutes, then add a ladle of broth, freshly ground pepper and cook over medium heat uncovered for 15 minutes; If the juices were too dry, add more broth; after cooking taste and adjust salt.
Boil pasta in salted water, drain it and add it to the sauce.
Garnish with a sprinkling of pepper and serve hot.