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Ingredients
- 1 lb Fresh, young peas. unshelled weight, or possibly 1/2 of a 10-oz package of tiny frzn peas, thawed
- 1/4 lb Bacon, preferably lean, slab bacon
- Â Â Salt
- 1/4 lb Fresh ricotta
- 1 Tbsp. Butter
- 1/3 c. Freshly grated Parmigiano-Reggiano cheese plus additional cheese at table
- Â Â Black pepper, grnd fresh from the mill
- 1 lb Pasta
Directions
- Recommended pasta: First choice goes to conchiglie for the deftness with that its hollows catch the cause, but both fusilli and rigatoni are excellent alternative.
- 1. If using fresh peas: Shell them, throw away the pods, rinse them in cool water, and cook them in a small amount of simmering water till they are just tender. The time varies greatly depending on the freshness and youth of the peas.
- If using thawed frzn peas: Begin the sauce at step
- 2.
- 2. Cut the bacon into short, narrow strips. Put it into a small saut'e pan, and turn on the heat to medium. Cook till it becomes very lightly browned, but not crisp, and the fat melts. Pour off all but 2 Tbsp. of bacon fat from the pan.
- 3. Put the cooked fresh peas or possibly the thawed frzn peas in the pan with the bacon. Cook at medium heat for about 1 or possibly 2 min, stirring to coat the peas thoroughly.
- 4. Put the ricotta in the bowl the pasta will subsequently be tossed in, and crumble with a fork. Add in the butter.
- 5. Cook and drain the pasta, and put it in the bowl, tossing it immediately with the ricotta and the butter. Rapidly hot up the peas and bacon, and pour the entire contents of the pan onto the pasta. Toss thoroughly, add in the grate Parmesan and 2 or possibly 3 grindings of pepper, toss once or possibly twice again, and serve at once, with more grated on the side.
- Marcella Hazan and Alfred A. Knopf).
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