Recipe: Spaghetti with Ricotta and Peas (using bacon and onion)

SPAGHETTI WITH RICOTTA AND PEAS

1 pound thin spaghetti or vermicelli (see note)
1 cup reserved pasta water
4 slices bacon
1 medium onion, finely chopped
1 (10 ounce) package frozen peas
1 (15 ounce) container part-skim ricotta cheese
1/2 cup grated pecorino, Romano or parmesan cheese
1/4 teaspoon pepper

Put water on to boil in large saucepan to cook pasta.

In a 12-inch skillet, cook bacon over medium heat until browned. Drain on paper towels.

Pour off all but 1 tablespoon fat from skillet. Add onion and cook until tender and golden, 8 to 10 minutes.

During last 2 minutes of pasta cooking time, remove one cup of pasta water. Add frozen peas to the pasta pot.

When pasta is cooked to desired doneness, drain pasta and peas. Return to saucepan. Pour reserved pasta water, onion, cheeses, salt and pepper over hot pasta (or you can mix these together beforehand to make a creamy sauce). Mix thoroughly.

Pour onto a serving dish and crumble bacon on top. Pass the parmesan.

Servings: 4
Adapted from source: Good Housekeeping's 100 Best Pasta Recipes