I'm undecided about this one - it was all pretty easy to put together and the kids liked it but... I think it needed less sauce so I'd probably use about two-thirds of the ricotta and cream in the recipe.
Cheesy spaghetti with bacon and peas
delicious. 5 Nights A Week by Valli Little
1 cup (120g) frozen peas
1 tablespoon olive oil
4 rashers of bacon, cut into strips
2 garlic cloves, finely chopped
250g smooth ricotta
300ml pure (thin) cream
1 cup grated parmesan, plus extra shaved parmesan to serve
2 tablespoons flat-leaf parsley (oops, forgot to add this)
Cook the spaghetti in a large saucepan on boiling salted water according to the packet instructions. Add the peas to the pasta for the last 2 minutes of cooking time, then drain both well and return to the sacepan.
Meanwhile, heat the oil in a deep frypan ovver a medium heat, add the bacon and cook, stirring, until it starts to crisp. Add the garlic and stir for 30 seconds. Drain off some of the fat. Add the ricotta and cream to the bacon and stir over a low heat until combined and warmed through. Remove from the heat and add to the pasta with the grated parmesan and parsley. Toss to combine and season to taste.
Serve with extra shaved parmesan and extra black pepper.
PS: Is anyone else having Blogger issues at the moment? I can't get the spellcheck to work and the formatting has gone a bit mental.