The original recipe for this dish calls for less bacon and more pasta, but we found that there was always too much pasta for how much sauce is made. It also calls for reserving 1/2 cup of the pasta water to add to the sauce but I didn't feel like that was necessarily much of a benefit to the end product. The best part about it is that it cooks up quickly and makes a lot and my kids love it.
serves 4-6
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 Tb. butter
Salt and pepper
6 slices bacon
1 medium onion, chopped fine
2 cloves garlic, minced
12 oz. small shells or penne
1 1/2 cups frozen peas
1 Tb. lemon juice
Bring water to a boil in a large pot for cooking pasta. Place ricotta, parmesan, butter, 1/4 tsp. salt, and 1/2 tsp. pepper in a bowl large enough to hold cooked pasta.
Fry bacon until crisp and transfer it to a paper towel-lined plate to drain. Drain off all but 1 or 2 tablespoons of the bacon grease. Add onion to the bacon pan and cook over medium heat until lightly golden. Add garlic and cook until fragrant, about a minute or so. Transfer onion mixture to bowl with ricotta mixture.
Once your water is at a boil, add some salt and cook your pasta until it is one minute shy of al dente. At this point, add the frozen peas and continue to cook for a minute or two. Drain the pasta and peas and add it and the lemon juice to the ricotta mixture. Dice bacon slices, add to the pasta, and mix all together. Adjust seasoning with extra salt and pepper as desired.
serves 4-6
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 Tb. butter
Salt and pepper
6 slices bacon
1 medium onion, chopped fine
2 cloves garlic, minced
12 oz. small shells or penne
1 1/2 cups frozen peas
1 Tb. lemon juice
Bring water to a boil in a large pot for cooking pasta. Place ricotta, parmesan, butter, 1/4 tsp. salt, and 1/2 tsp. pepper in a bowl large enough to hold cooked pasta.
Fry bacon until crisp and transfer it to a paper towel-lined plate to drain. Drain off all but 1 or 2 tablespoons of the bacon grease. Add onion to the bacon pan and cook over medium heat until lightly golden. Add garlic and cook until fragrant, about a minute or so. Transfer onion mixture to bowl with ricotta mixture.
Once your water is at a boil, add some salt and cook your pasta until it is one minute shy of al dente. At this point, add the frozen peas and continue to cook for a minute or two. Drain the pasta and peas and add it and the lemon juice to the ricotta mixture. Dice bacon slices, add to the pasta, and mix all together. Adjust seasoning with extra salt and pepper as desired.
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