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Peas, Bacon, and Ricotta Sauce

Peas, Bacon, and Ricotta Sauce

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Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 lb fresh young peas, unshelled weight (455 g), OR 1/2 of a 10 oz package tiny frozen peas, thawed (5 oz / 140 g)
  • 1/4 lb bacon preferably lean, slab bacon (4 oz / 115 g)
  • Salt
  • 1/4 lb fresh ricotta 4 oz / 115 g
  • 1 Tbsp butter 14 g
  • 1/3 cup freshly grated parmigiano-reggiano cheese 80 ml, plus additional cheese at the table
  • Black pepper ground fresh from the mill
  • 1 lb pasta 455 g

Equipment

  • Skillet

Method
 

  1. 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.
  2. 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.
  3. Add peas to the pan and cook 1 to 2 minutes, stirring to coat them thoroughly.
  4. In the bowl you will toss the pasta in, crumble the ricotta with a fork and add the butter.
  5. 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.

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