Spaghetti With Bacon & Peas Recipe
Ingredients
| 1 pound thin spaghetti or vermicelli | ||
| Salt | To Taste | |
| Bacon Slices | 4 | |
| Onion | 1 Medium, finely chopped | |
| Frozen peas package | 1 | |
| Part skim ricotta cheese | 1 Can (10oz) | |
| 1/2 cup grated Pecorino Romano or Parmesan cheese | ||
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
Directions
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, cook bacon over medium heat until browned.
Transfer to paper towels.
Pour off all but 1 tablespoon bacon fat from skillet.
Add onion and cook until tender and golden, 8 to 10 minutes.
During last 2 minutes of pasta cooking time, add frozen peas.
When pasta is cooked to desired done ness, remove1 cup pasta cooking water.
Drain pasta and peas.
Return to saucepot and toss with ricotta, Romano, salt, pepper, and reserved pasta cooking water.
Crumble in bacon and toss again.
Meanwhile, in 12 inch skillet, cook bacon over medium heat until browned.
Transfer to paper towels.
Pour off all but 1 tablespoon bacon fat from skillet.
Add onion and cook until tender and golden, 8 to 10 minutes.
During last 2 minutes of pasta cooking time, add frozen peas.
When pasta is cooked to desired done ness, remove1 cup pasta cooking water.
Drain pasta and peas.
Return to saucepot and toss with ricotta, Romano, salt, pepper, and reserved pasta cooking water.
Crumble in bacon and toss again.
Chef
