Subj : Italian Pasta Shells With Peas & Bacon
To : All
From : Ben Collver
Date : Fri Sep 12 2025 06:57 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta Shells With Bacon, Peas And Ricotta
Categories: Italian, Pasta
Yield: 4 Servings
1/4 lb Lean bacon
5 oz Frozen tiny peas (1/2 pkg);
- thawed
Salt
1/4 lb Ricotta
1 lb Pasta shells (conchiglie)
- or fusilli
1 tb Butter
1/3 c Parmesan; freshly grated
1/2 c Milk; warm
Black pepper; freshly ground
Cut the bacon into narrow strips. Put it into a small saute pan or
saucepan, and turn on the heat to medium. Cook the bacon until it
becomes very lightly browned and the fat melts. Do not let it become
crispy as you might if you were having it for breakfast. Pour off
from the pan all but 2 tb fat. Put the thawed peas into the pan. Cook
them for a minute or so, stirring them, so they absorb some of the
bacon flavor. Turn off the heat. Bring 4 to 5 qt water to a boil, add
salt, and when the water has returned to a boil put in the pasta. Put
the ricotta into the bowl from which the pasta will be served and
crumble it with a fork. Add the butter and warm milk and mix to make
a sauce. When the pasta is tender but firm to the bite, drain it
well, and put it into the serving bowl. Toss two or three times with
the ricotta. Rapidly heat up the bacon and peas, and pour the entire
contents of the pan over the pasta. Toss thoroughly. Add the grated
cheese, 1 or 2 grindings of pepper, toss once more, and serve at once.
Recipe by More Classic Italian Cooking by Marcella Hazan, 1978
