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.
Serving size: Complete recipe
Calories 2769 Calories from Fat 540
% Daily Value*
Total Fat 57 g88.4%
Saturated Fat 26.3 g131.6%
Trans Fat 0 g
Cholesterol 159.6 mg53.2%
Sodium 3850.3 mg160.4%
Total Carbohydrates 432 g144%
Dietary Fiber 40.6 g162.4%
Sugars 48.7 g
Protein 131 g261.8%
Vitamin A 208.6% Vitamin C 161.9%
Calcium 157.3% Iron 50%
*Based on a 2000 Calorie diet