Ricotta Pasta Sauce with Peas & Bacon
Customizable pasta dish with whatever you’ve got in the fridge.
By Ethan ChlebowskiWe've all heard of the carbonaras, cacio e pepe, aglio e olio, but I love reading through books like Essentials of Classic Italian Cooking and rediscovering other classic recipes like this one.
Ethan Chlebowski
Ingredients
Pasta components
- fusili, or short pasta227 g1/2 lb
- peas85 g
- ricotta56 g
- parmigiano reggiano30 g
- butter7 ga knob
- bacon, thick-cut2 slices
- black pepperto taste
- red pepper flakesto taste
- saltto taste
Method
Step 1: Boil the pasta
Set a pot of water to along with a generous sprinkle of salt.
Once the water is boiling, add the pasta and cook until al dente, or 1 minute less than the package instructions recommend.
Step 2: Render the bacon, warm the peas
Meanwhile, slice the bacon into thin strips and add to a pan over low heat to render that fat.
until the bacon is and crisp then add the peas, stirring to coat them in the fat until just warmed through. Remove from the heat.
Step 3: Toss the pasta & serve
In a separate large bowl, add the ricotta and butter. Add the drained pasta and toss once or twice to melt the butter. Toss in the bacon and pea mixture, grated parm, black pepper, and red pepper flakes. Toss the pasta until a cohesive and sauce forms.
Serve immediately with more fresh parmesan or a dollop of ricotta over top.
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