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.
1. 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 1992 by
Marcella Hazan and Alfred A. Knopf).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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