Spaghetti with Bacon and Peas
 
 
1   8 ounces thin spaghetti or vermicelli  
2   slices bacon  
1   small onion, finely chopped  
1 cup    frozen peas  
8 oz    part-skim ricotta cheese  
1/4 cup    Parmesan cheese, grated  
1/4 tsp    salt  
1/8 tsp    black pepper, coarsely ground  
 
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.
 
Servings: 4
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.