1poundshort pasta, such a rigatoni, ziti, mafaldine, or shells
1poundfresh or frozen peas
1/4poundfresh, whole milk ricotta (about 1/2 cup)
1/3cupgrated pecorino-Romano cheese
salt and fresh pepper
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.
A recipe from Unpeeled. Copyright 2020. All rights reserved.