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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
Pasta And Peas Recipe
Today I would like to share with you my Pasta and peas recipe.
Written recipe:
Pasta pot I used:
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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Shun Premier Nakiri Kitchen Knife 14cm -
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Maxwell & Williams Salt Pig -
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Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
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Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Gordon Ramsay's Creamy Ricotta Pasta Recipe
Did you know that Gordon has a mobile game that has exclusive recipes like this delicious Pasta??
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Penne with Tomatoes and Ricotta | David Rocco's Recipes
David prepares a simple pasta dish with tomatoes, ricotta and fresh mint. The recipe is so quick and easy, you can have it prepared in the time it takes to cook pasta.
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Pasta alla Papalina - Creamy Ham and Peas Pasta
Pasta alla papalina is a creamy ham and peas pasta that's easy to make and beyond delicious. Think of these fettuccine alla papalina as carbonara on steroids, with lots of parmesan cheese, ham instead of guanciale, and a surprise ingredient in the form of peas.
See the whole recipe at:
Quick Pasta alla Carbonara with Peas and Bacon
This Pasta alla Carbonara with Peas and Bacon a favorite quick, easy and inexpensive comfort food that's ready in less than 30 minutes.
When I think about Italian food, certain iconic recipes come to mind, like Linguine alle Vongole or Lasagne Bolognese. Pasta alla Carbonara is another one.
Like Cacio e Pepe, Pasta alla Gricia and Bucatini all'Amatriciana, Pasta alla Carbonara is a traditional pasta dish that originated in Rome and remains popular there today.
This version of pasta alla carbonara isn't totally authentic because it's lightened up with the addition of fresh peas. I love the bright green pop of color and earthy, springy flavor that they add to the dish. I also opt to make it with American smoked bacon rather than guanciale, which is typically used in a traditional carbonara recipe. I love the smoky flavor, plus, I always have some on hand.
This easy pasta carbonara recipe is great for those nights when when you're short on time and/or ingredients. It's the perfect recipe to serve the whole family, especially with a light side like sauteed spinach or shaved asparagus salad to make a complete.
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