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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
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Pasta with peas, bacon and ricotta sauce | Marcella Hazan Italian recipe
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Pasta with peas, bacon and ricotta sauce | Marcella Hazan Italian recipe
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Marcella Hazan was one of the most prolific and knowledgeable cooks in America. She brought Italian cuisine to the masses and showed the world how simple and tasty, good Italian food was. She holds a special place in my heart because of her tenacity to learn, and that she was a self taught cook, not a chef. I thought I would do something a bit different today, and cook one of her recipes from her book 'Essentials of classic Italian cooking'.
Today I made peas, bacon and ricotta sauce. The word sauce should be used lightly, as it's not really a sauce at all, but more of an amalgamation of lovely things. I think if I made this again, I would add a touch of the pasta cooking water to loosen it up a touch. That being said, it's a very refreshing, light and tasty dish. This recipe is perfect for those on a tight budget, as pasta costs nowt, neither do peas or bacon really. The ricotta was a quid for a whole tub from my local market. Incidentally, I popped in to a supermarket for some other bits and bobs, and noticed that their ricotta was less in weight and almost double the price! It pays to visit your market, people.
The pasta of choice is conchiglie, which is the shell shaped pasta. It seems to hold the sauce better, and as Marcella said herself 'for the deftness with which its hollows catch the sauce'. Other pasta varieties can be used, such as rigatoni or perhaps penne.
Marcella was a magnanimous, sharp woman. I never got to meet her, but I am certain that I would have spent hours talking to her about food.
To make Marcella's peas & bacon with ricotta sauce you will need:
►450g of shell on peas or 140g of frozen peas thawed
►115g of lean back bacon
►115g of fresh ricotta
►450g of conchiglie pasta or something similar
►15g of butter
►6 tbsp of freshly grated parmesan cheese
►Salt & pepper
►A little oil for cooking the bacon
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Pancetta, Pea & Mint Farfalle | Gennaro Contaldo
Gennaro’s celebrating St Patrick's Day with a tasty pasta recipe. Fresh, sweet peas, garden mint, finely sliced Italian bacon and delicate farfalle tossed together with a good squeeze of lemon and a grating of parmesan. So delicious and so easy, Gennaro’s only gone and done it again!
Let us know what you think of this recipe in the comments box below and if you want more dishes from the don of Italian cooking check out his channel:
This and loads more recipes are available in Gennaro’s book Let’s Cook Italian:
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Creamy Pea & Zucchini Pasta | Jamie Oliver
This is a cracker of a dish, so quick, so simple and absolutely delicious!! Think the veg-packed cousin of carbonara with parmesan, mint, peas and zucchini, this is a winner that the whole family will love.
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Tortellini Alla Panna with Bacon, Mushroom in a cream sauce
This Tortellini Alla Panna is made using fresh tortellini making it a fast and amazing recipe. It's made with bacon, mushroom, cheese and a herb white wine cream sauce. If you like Alfredo pasta or Carbonara then you will absolutely love this. Use the tortellini filling you enjoy such as cheese, veal etc. Enjoy my Tortellini Alla Panna! Please comment and let me know! Chef Joel.
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Penne With Ricotta & Peas : Recipes With Peas & More
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When making penne with ricotta and peas, you're always going to want to keep just a few basic things in mind. Find out how to make penne with ricotta and peas with help from a chef and owner of a catering service in this free video clip.
Expert: Ula Robertson Neumann
Filmmaker: Anthony Geathers
Series Description: You may not realize it, but you've likely got all of the ingredients that you already need right at home to make a wide variety of delicious dishes every night of the week. Find out about dishes with peas and other recipes with help from a chef and owner of a catering service in this free video series.
Pasta e Ricotta - Rossella's Cooking with Nonna
Rossella and Nonna Romana are making some real comfort food: Pasta e Ricotta. A dish that brings back lots of childhood memories.
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