Spaghetti With Bacon & Peas
|Thin spaghetti/Vermicelli||1 Pound|
|Onion||1 Medium, finely chopped|
|Frozen peas||16 Ounce (1 Package)|
|Part skim ricotta cheese||1 Can (10 oz)|
|Grated pecorino romano/Parmesan||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, cook bacon over medium heat until browned.
Transfer to paper towels.
Pour off all but 1 tablespoon bacon fat from skillet.
Add onion and cook until tender and golden, 8 to 10 minutes.
During last 2 minutes of pasta cooking time, add frozen peas.
When pasta is cooked to desired done ness, remove1 cup pasta cooking water.
Drain pasta and peas.
Return to saucepot and toss with ricotta, Romano, salt, pepper, and reserved pasta cooking water.
Crumble in bacon and toss again.