Penne with Bacon, Peas & Ricotta
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta, penne
|
|
| 4 | slices |
bacon
|
|
| ½ | cup |
green peas
frozen |
|
| 15 | ounces |
ricotta cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta, penne
|
|
| 4 | slices |
bacon
|
|
| 118 | ml |
green peas
frozen |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Fill a big pot, such as a Dutch oven, two-thirds full of water.
Cover, put over high heat, and bring to a boil.
Set a colander in your clean sink.
When the water boils with big bubbles, add the penne-slowly, so the water keeps on boiling.
Cook according to package directions.
While the penne cooks, cut the bacon into 1-inch pieces.
Put it in the cold skillet.
Turn the heat to medium.
Fry the bacon until soft.
Pour out most of the bacon fat (not down your drain), leaving about 2 tablespoons of fat in the pan.
Put the bacon back on medium heat. Immediately add the peas.
Stir and cook until the peas are shiny green, about 1½ minutes.
Drain the pasta in the colander.
Shake the colander to get as much water out of the penne as possible.
Put the hot pasta in the serving bowl.
Mix in the cheese, then the bacon and peas.
Add black pepper, but taste for salt before adding any.
