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Penne With Bacon, Peas and Ricotta

Penne With Bacon, Peas and Ricotta comes together with Penne, Bacon, Frozen Peas, and Salt. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• 4 slice
• 1/2 cup
• 1
• 1/8 tsp

Method (preview)

1. 1

   Best cookware: 10-inch skillet; Dutch oven

2. 2

   Do not cook pasta without thick pot holders!

3. 3

   Fill a big pot, such as a Dutch oven, two-thirds full of water.

4. 4

   Cover, put over high heat, and bring to a boil.

5. 5

   Set a colander in your clean sink.

6. 6

   When the water boils with big bubbles, add the penne-slowly, so the water keeps on boiling.

7. 7

   Cook according to package directions.

8. 8

   While the penne cooks, cut the bacon into 1-inch pieces.

9. 9

   Put it in the cold skillet.

10. 10

    Turn the heat to medium.

11. 11

    Fry the bacon until soft. (If you've got all your ingredients ready to go, stop and tidy up.)

12. 12

    Pour most of the bacon fat into a tin can (not down your drain!), leaving about 2 tablespoons of fat in the pan.

13. 13

    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.

14. 14

    Drain the pasta in the colander. Shake the colander to get as much water out of the penne as possible.

15. 15

    Put the hot pasta in the serving bowl.

16. 16

    Mix in the cheese, then the bacon and peas.

17. 17

    Add black pepper, but taste for salt before adding any.

18. 18

    Serve now!

19. 19

    Recipe By: JeanMarie Brownson, Tribune Staff Writer