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Spaghetti with bacon and peas

Source of Recipe

The Oregonian


List of Ingredients

4 slices bacon
1 medium onion, finely chopped
1 10 oz pkg frozen peas
1 15 oz container ricotta cheese
1/2 C grated Pecorino-Romano cheese
salt to taste
1/4 tsp coarsely ground black pepper
1 pound spaghetti


Recipe

Brown the bacon over medium heat. Drain. reserving 1T of drippings. Add onion and saute until golden, 8-10 minutes. Meanwhile, Cook pasta according to pkg directions. During last minute of cooking, add the peas. Drain reserving 2 cups the water. Return pasta and peas to the cooking pot. Add onion and bacon, along withCheeses, salt and pepper and stir to combine. Add just enough of the reserved water to make a creamy sauce, starting with 1 C. Check seasonings. Serves 6.