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How To make Penne with Bacon, Peas and Ricotta
1/2 pound penne
4 slices bacon
1/2 cup frozen peas
1 carton ricotta cheese -- (15 ounce)
Generous grinds black pepper 1/8 teaspoon salt
Best cookware: 10-inch skillet; Dutch oven
Best utensil: Wooden spoon
Do not cook pasta without thick pot holders!
This is very easy and very quick. Ricotta cheese, low in fat and calories, makes a creamy sauce that crunches from peas and pieces of bacon. Penne is a tubular pasta.
DO THIS FIRST:
1. Be ready to make the sauce. Have a skillet and the bacon and peas ready and convenient to the stove.
2. Get out a nice-looking bowl or platter for serving the p
pasta.
3. Fill a big pot, such as a Dutch oven, two-thirds full of water. Cover, put over high heat, and bring to a boil. Set a colander in your clean sink. When the water boils with big bubbles, add the penne-slowly, so the water keeps on boiling. Cook according to package directions.
DO THIS SECOND:
1. While the penne cooks, cut the bacon into 1-inch pieces. Put it in the cold skillet. Turn the heat to medium. Fry the bacon until soft. (If you've got all your ingredients ready to go, stop and tidy up.)
2. Pour most of the bacon fat into a tin can (not down your drain!), leaving about 2 tablespoons of fat in the pan.
3. Put the bacon back on medium heat. Immediately add the peas. Stir and cook until the peas are shiny green, about 1 1/2 minutes.
WRAPPING IT UP:
1. Drain the pasta in the colander. Shake the colander to get as much water out of the penne as possible.
2. Put the hot pasta in the serving bowl. Mix in the cheese, then the bacon and peas. Add black pepper, but taste for salt before adding any. Serve now!
Copyright Chicago Tribune 1994
Recipe By: JeanMarie Brownson, Tribune Staff Writer
MC formatting by bobbi744@sojourn.com
How To make Penne with Bacon, Peas and Ricotta's Videos
Spaghetti with Prosciutto, Peas and Ricotta
This pasta dish is a great combination of salty, sweet and creaminess. The crispy prosciutto adds a nice texture as well to go along with the saltiness as you crisp it up. There is something about ricotta that is just so good. Such a simple cheese, yet so delicious and nothing beats fresh warm ricotta. Hope you enjoy!
SPAGHETTI WITH CRISPY PROSCIUTTO, PEAS AND RICOTTA
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
350g fresh ricotta
40g Parmigiano-Reggiano, finely grated
Zest of 1 or ½ lemon
Juice of 1 or ½ lemon
Salt, to taste
Freshly cracked pepper, to taste
150g prosciutto, thinly sliced into strips
3 tbsp. extra virgin olive oil
1 garlic clove, smashed
1lb spaghetti
140g or 1 cup frozen peas
Method
1. In a medium sized mixing bowl, add ricotta, Parmigiano-Reggiano, lemon zest, lemon juice and season with salt and freshly cracked pepper. Give a mix to incorporate everything. Set aside.
2. In a large frying pan over low-medium heat, add prosciutto and cook until it starts to render and get crispy. When the prosciutto is about halfway done, add extra virgin olive oil, garlic clove and chili flakes for heat. Continue to cook. Now, we will start the pasta. Salt a large pot of boiling water and add the spaghetti. Remove just before al dente, as we will finish cooking it in the sauce. Once the prosciutto is almost cooked, remove some to a plate for garnish. This step is optional.
3. Add a small ladle of pasta water to the ricotta mixture and mix to incorporate. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the frozen peas and mix and toss. Add the ricotta mixture and mix and toss to incorporate into the pasta. You can add more pasta water if you want a thinner sauce as the ricotta will begin to tighten up. Plate and garnish with crispy prosciutto bits, some sauce and freshly cracked pepper. Serve immedietly as the ricotta will start to tighten up the longer it sits. Enjoy!
Until next time, ciao!
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Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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This quick, creamy pasta with spinach is so easy and delicious, it makes a perfect weeknight family meal.
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Gordon's Pasta Guide | Gordon Ramsay
Here are some wonderfully delicious guides to pasta!
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Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Creamy Pasta With Pancetta And Peas Recipe
If you're looking for the ultimate creamy pasta dish, we've got you covered. Peas and pancetta take this pasta to the next level.
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Pasta with Bacon & Peas
Full recipe:
#pasta #recipes #bacon #orecchiette
The ultimate Pasta with Bacon and Peas is made with no cream! Pasta water, olive oil, and parmesan cheese will add the perfect touch of creaminess, accentuating the smokiness of the bacon and sweetness of the peas. The addition of shallots and garlic make for a real pasta party in your mouth!
Orecchiette is the perfect pasta shape that “cups” each ingredient, so every bite is just as good as the bite before.
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