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| 1 |
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8 ounces thin spaghetti or vermicelli |
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| 2 |
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slices bacon |
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| 1 |
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small onion, finely chopped |
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| 1 ½ cup |
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frozen peas |
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| 8 oz |
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part-skim ricotta cheese |
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| 1/4 cup |
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Parmesan cheese, grated |
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| 1/4 tsp |
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salt |
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| 1/8 tsp |
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black pepper, coarsely ground |
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| 1 |
In large saucepot, prepare pasta in boiling salted water as label directs. |
| 2 |
Meanwhile, cook bacon in skillet over medium heat until brown. Transfer to paper towels. Pour off all but 1 tablespoon bacon fat from skillet, add onion, and cook until tender and golden, 8-10 minutes. |
| 3 |
Put ricotta and Parmesan cheeses, salt and pepper in a small bowl and set aside. |
| 4 |
During last 2 minutes of pasta cooking time, add frozen peas. When pasta is done, remove 2/3 cup cooking water, add to bowl with cheeses, and mix well. |
| 5 |
Drain pasta and return to cooking pot. Add cheese mixture and toss. Add crumbled bacon and onion and toss again. |
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| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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