INGREDIENTS

INSTRUCTIONS

Recommended pasta: First choice goes to conchiglie for the deftness
with which its hollows catch the cause, but both fusilli and rigatoni
are excellent alternative.  If using fresh peas: Shell them, discard
the pods, rinse them in cold  water, and cook them in a small amount of
simmering water until they  are just tender. The time varies greatly
depending on the freshness  and youth of the peas.  If using thawed
frozen 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 until it becomes  very lightly browned, but not crisp, and
the fat melts. Pour off all  but 2 tablespoons of bacon fat from the
pan.  3. Put the cooked fresh peas or the thawed frozen peas in the pan
with the bacon. Cook at medium heat for about 1 or 2 minutes,  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 the
butter.  5. Cook and drain the pasta, and put it in the bowl, tossing
it  immediately with the ricotta and the butter. Rapidly warm up the
peas  and bacon, and pour the entire contents of the pan onto the
pasta.  Toss thoroughly, add the grate Parmesan and 2 or 3 grindings of
pepper, toss once or twice again, and serve at once, with more grated
on the side.  Essentials of Classic Italian Cooking by Marcella Hazan
(copyright  Converted by MC_Buster.  Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2676
Calories From Fat: 673
Total Fat: 76.3g
Cholesterol: 215.4mg
Sodium: 3066.7mg
Potassium: 1103.3mg
Carbohydrates: 352g
Fiber: 11.1g
Sugar: 1.9g
Protein: 136.5g