4 slices bacon
\n1 medium onion, finely chopped
\n1 lb. thin spaghetti or vermicelli
\n1 (10-oz.) package frozen peas
\n1 (15-oz.) container part-skim ricotta cheese
\n1\/2 C. grated pecorino-Romano or Parmesan cheese
\n1\/2 tsp. salt or to taste
\n1\/4 tsp. coarsely ground black pepper<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 453
\nFat: 9g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n