Ingredients for Cheesy Spaghetti With Bacon And Peas
- 500g spaghetti
- Frozen Peas
- Olive Oil
- 1 medium onion, chopped
- 150g bacon, chopped
- Garlic Cloves
- Ricotta Cheese
- Light Cream
- Parmesan Cheese
- Flat Leaf Parsley
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How to Make Cheesy Spaghetti With Bacon And Peas
- Bring a large pot of salted water to a boil. Add 500g spaghetti and cook according to package directions.
- Add 150g frozen peas to the pasta during the last 2 minutes of cooking. Drain the pasta and peas, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes. Add 150g bacon, chopped, and cook, stirring occasionally, until crispy, about 5-7 minutes.
- Add 2 cloves garlic, minced, and cook for 30 seconds, stirring constantly.
- Remove the bacon mixture from the skillet, leaving about 1 tablespoon of bacon fat in the pan.
- Add 250g ricotta cheese and 100ml heavy cream to the skillet. Stir over low heat until the cheese is melted and the sauce is smooth and warmed through, about 2-3 minutes.
- Add the cooked bacon mixture back to the skillet. Stir in 100g grated Parmesan cheese and 2 tablespoons chopped fresh parsley.
- Add the cooked pasta and peas to the skillet. Toss to combine, adding a little reserved pasta water if needed to loosen the sauce.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately, topped with extra shaved Parmesan cheese and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
24g
Fat
114g
Carbs
40g
