4 slices bacon
1 medium onion, finely chopped
1 lb. thin spaghetti or vermicelli
1 (10-oz.) package frozen peas
1 (15-oz.) container part-skim ricotta cheese
1/2 C. grated pecorino-Romano or Parmesan cheese
1/2 tsp. salt or to taste
1/4 tsp. coarsely ground black pepper

In a large skillet over medium heat, cook bacon until browned. Transfer to paper towels to drain. Pour off all but 1 T. bacon drippings. Add onion and cook until tender and golden, 8 to 10 minutes. Meanwhile, cook pasta according to package directions. During the last minute, add peas to cooking water. When pasta is done, drain, reserving 2 C. cooking water. Return spaghetti and peas to pot. Add onion mixture, cheeses, salt and pepper and stir to combine. Add enough reserved water to make a creamy sauce (start with 1 C. and add more gradually). Adjust seasonings. Transfer mixture to a large serving bowl.

Yield: 6 servings
Calories: 453
Fat: 9g
Fiber: 4g