Start by bringing a medium saucepan filled with salted water to a rolling boil. Once boiling, add the dried pasta curls and cook them until they reach an al dente texture. After cooking, strain the pasta and set it aside for later use.

In a large frying pan, heat a drizzle of oil over medium heat. Once the oil is hot, add finely chopped brown onion, along with the middle bacon rashers and slices of Hungarian Salami. Cook the mixture, stirring occasionally, until everything is golden brown and aromatic, about 5-7 minutes.

After the meat and onions are cooked, stir in the cream, frozen peas, cheese, and soup until all the ingredients are well combined. Keep stirring until the mixture is creamy and heated through.

Once everything is mixed together, turn off the heat and allow the residual warmth to melt the cheese completely, creating a rich and creamy sauce.

To serve, toss the cooked pasta curls into the sauce, ensuring they are evenly coated. Serve the pasta warm, garnished with extra cheese or herbs if desired, for a deliciously satisfying dish.