Ricotta Pasta Sauce with Peas & Bacon

Customizable pasta dish with whatever you’ve got in the fridge.

2-3 servings

Time: 30 mins

Ethan ChlebowskiBy Ethan Chlebowski

We've all heard of the carbonaras, cacio e pepe, aglio e olio, but I love reading through books like Essentials of Classic Italian Cooking and rediscovering other classic recipes like this one.

Ethan Chlebowski

Ethan Chlebowski



  • Pasta components

    • fusili
      , or short pasta
      227 g1/2 lb
    • peas
      85 g
    • ricotta
      56 g
    • parmigiano reggiano
      30 g
    • butter
      7 ga knob
    • bacon
      , thick-cut
      2 slices
    • black pepper
      to taste
    • red pepper flakes
      to taste
    • salt
      to taste


Step 1: Boil the pasta

Set a pot of water to along with a generous sprinkle of salt.

Once the water is boiling, add the pasta and cook until al dente, or 1 minute less than the package instructions recommend.

Step 2: Render the bacon, warm the peas

Meanwhile, slice the bacon into thin strips and add to a pan over low heat to render that fat.

until the bacon is and crisp then add the peas, stirring to coat them in the fat until just warmed through. Remove from the heat.

Step 3: Toss the pasta & serve

In a separate large bowl, add the ricotta and butter. Add the drained pasta and toss once or twice to melt the butter. Toss in the bacon and pea mixture, grated parm, black pepper, and red pepper flakes. Toss the pasta until a cohesive and sauce forms.

Serve immediately with more fresh parmesan or a dollop of ricotta over top.



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