Pasta with Bacon and Peas
Instructions:
You probably already have most of the ingredients for this dish on hand. The sauce is quickly prepared while the pasta is cooking. 1 package (16 ounces) thin spaghetti or vermicelli 1 package (10 ounces) frozen peas 4 slices bacon 1 medium onion, chopped 1 container (15 ounces) part-skim ricotta cheese 1â„2 cup freshly grated Pecorino Romano cheese 1â„2 teaspoon salt 1â„4 teaspoon coarsely ground black pepper
Makes 4 main-dish servings Prep: 10 minutes Cook: 20 minutes
- In large saucepot, cook pasta as label directs. After pasta has cooked 6 minutes, add frozen peas to pasta water. Cook until pasta is tender, about 2 minutes longer. Drain, reserving 1 cup pasta water. Return pasta and peas to saucepot.
- Meanwhile, in 12-inch skillet, cook bacon over medium heat until browned. With tongs, transfer bacon to paper towels to drain. Discard all but 1 tablespoon bacon drippings from skillet. Add onion and cook until tender and golden, about 10 minutes.
- Add reserved pasta water, onion, ricotta, Pecorino, salt, and pepper to pasta and peas in saucepot; toss to combine. Crumble in bacon; toss again.