Bacon is cooked until lightly browned, then peas are warmed in the remaining fat. The pasta is tossed first with ricotta and butter, then finished with the peas and bacon, Parmigiano-Reggiano, and black pepper.
Ingredients
Equipment
Method
- If using fresh peas: shell, discard pods, rinse, and simmer in a small amount of water until just tender. If using thawed frozen peas, begin with the bacon.
- Cut the bacon into short, narrow strips. Cook in a small saute pan over medium heat until very lightly browned but not crisp, and the fat has melted. Pour off all but 2 tablespoons of bacon fat.
- Add peas to the pan and cook 1 to 2 minutes, stirring to coat them thoroughly.
- In the bowl you will toss the pasta in, crumble the ricotta with a fork and add the butter.
- Toss hot drained pasta with ricotta and butter. Warm peas and bacon quickly, pour the pan contents over the pasta, and toss well. Add grated Parmigiano-Reggiano and a few grindings of pepper, toss again, and serve with more cheese on the side.