Pretty solid, 16 minute Ricotta Pasta

By Ethan Chlebowski · 16 min

Ingredients

Instructions

1. Bring a pot of water to the boil with a generous pinch of salt.
2. Cook the pasta in the boiling water until al dente, or 1 minute less than the package says.
3. Meanwhile, cut the bacon into thin strips and fry over low heat to render the fat.
4. Cook until the bacon is browned and crisp, then add the peas and stir to coat them in the fat until just warmed through. Take off the heat.
5. Put the ricotta and butter in a large bowl. Add the drained pasta and toss once or twice to melt the butter.
6. Add the bacon and peas, the grated Parmigiano, black pepper and red pepper flakes, and toss until the pasta is coated in a smooth, creamy sauce.
7. Serve straight away with extra Parmesan or a spoonful of ricotta on top.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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