Pasta With Pancetta, Peas + Ricotta
A fantastic 20-minute pasta adapted from the great Marcella Hazan.
Servings: 4 to 6 people
Calories: 740kcal
Ingredients
- 1 pound short pasta, such a rigatoni, ziti, mafaldine, or shells
- 4 ounces pancetta, diced
- 1 pound fresh or frozen peas
- 1/4 pound fresh, whole milk ricotta (about 1/2 cup)
- 1 tablespoon butter, softened
- 1/3 cup grated pecorino-Romano cheese
- salt and fresh pepper
Instructions
- Cook the pasta in well-salted boiling water until al dente.
- While the pasta is cooking, cook the pancetta in a skillet over medium heat until lightly brown and the fat has rendered, about 5 or 6 minutes. Pour off all but a tablespoon or two of the bacon grease and return to the heat.
- If using frozen peas, thaw and drain. Add the peas and cook for another minute or two.
- Add the ricotta and butter to a large mixing bowl and set aside. Drain the pasta, reserving a little pasta water. Add the pasta to the butter and ricotta and stir until well combined. Add the warm bacon and peas. Toss. Add the pecorino-Romano and mix. Taste for seasoning and adjust. Serve hot.
Nutrition
Calories: 740kcal | Carbohydrates: 103g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 392mg | Potassium: 632mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1164IU | Vitamin C: 45mg | Calcium: 187mg | Iron: 3mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
