Slowly heat the olive oil with the chilli pepper and the cutted onion. When the onion is browned add the thinly sliced speck. Browned the speck, add the peas and salt to taste.
Cook the Boccolotti Filotea in plenty of salted boiling wate for 15/17 minutes, drain the pasta and toss it in the pan with the speck and the onion. Add the saffron and a tablespoon of the pasta cooking water to make a nice creamy sauce.
Serve immediately and enjoy!