It’s not often that we are able to get ricotta. When we do, we enjoy it in as many ways as we can. We love ricotta with salad and we love it with pasta.
If you’re wondering how a soft crumbly cheese can be good with pasta, the operative word is crumbly. You don’t have to grate or shred it. Just add to the noodles during the last stage of cooking and you’re guaranteed to have a great pasta dish.
Spaghetti with Bacon and RicottaRecipe by
- 100 grams spaghetti
- 150 grams belly bacon
- 1 teaspoon butter
- 1 teaspoon olive oil
- 200 grams ricotta
- 2 tablespoons roughly chopped fresh parsley
- salt to taste
- pepper to taste
- Cook the spaghetti in about a liter and a half of boiling water with a tablespoon of salt until al dente.
- Drain the pasta.
- While the pasta cooks, make the sauce.
- Finely slice the bacon.
- Heat a pan. Add the bacon. Cook until browned.
- Scoop out the bacon and pour off the oil leaving only a teaspoonful.
- Return the bacon to the pan and add the butter and olive oil.
- Throw in the cooked spaghetti. Toss to coat every strand of pasta with oil.
- Add the ricotta and parsley.
- Season with salt and pepper.
- Toss to distribute the bacon and ricotta well.