Spaghetti With Bacon & Peas Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 1 pound thin spaghetti or vermicelli
 Salt To Taste
 Bacon Slices4
 Onion1 Medium, finely chopped
 Frozen peas package1
 Part skim ricotta cheese1 Can (10oz)
 1/2 cup grated Pecorino Romano or Parmesan cheese
 Salt1/2 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.
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