Ricotta Pasta with Peas and Bacon
A creamy pasta dish with ricotta, bacon, and peas, inspired by Marcella Hazan.
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- •1/2 pound Bronze cut dried pasta
- •2 slices Thick cut baconsliced into strips
- •2 ounces Ricotta
- •1/2 tablespoon Buttersoftened
- •85 grams Peasfrozen or fresh
- •30 grams Parmesan cheesefreshly grated
- •5 cranks Black pepper
- •1 pinch Red pepper flakes(optional)
- 1
Heat water in an electronic kettle or on the stove.
3 min
- 2
Pour 227 grams of pasta into a pot and add heated water to submerge it by about half an inch.
1 min
- 3
Add a pinch of salt and bring to a simmer. Cook for one minute less than package instructions.
10 min
- 4
Slice bacon into strips and cook in a cold cast iron pan over medium-low heat until browned.
5 min
- 5
Add peas to the bacon and stir to coat in the rendered fat.
1 min
- 6
In a large mixing bowl, combine ricotta and softened butter.
1 min
- 7
Drain pasta, reserving some water, and add pasta to the ricotta mixture. Toss to combine.
2 min
- 8
Add bacon and pea mixture, Parmesan cheese, black pepper, and red pepper flakes. Toss until a cohesive sauce forms.
2 min
- 9
Serve immediately with additional grated cheese if desired.
1 min
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Pizza
Any style of pizza