Doesn't it look like a warm comforting dish? It was comfort food but not warm at all....what a surprise
Flavorful...and we'd have it again.
Common sense should have told me adding ricotta cheese would cool it all down........
A copy of Everyday with Rachel Ray magazine was abandoned in our work break room.
The Take 5 (or fewer) section had a recipe that sounded great plus I had all the ingredients at home. No stopping at the grocery store – yea!
Penne Pasta with Ricotta & Bacon
Only 5 Ingredients
1 pound penne pasta
8 slices of bacon
½ large onion (I used a whole medium onion and was glad I did)
15 ounces whole-kilk ricotta cheese, at room temperature
10 fresh basil leaves, chopped
Simple. Boil the pasta. Set aside one ladle full of pasta cooking water when it is done. Now drain it.
Cook bacon. Place on paper towels to absorb some grease.
Leave bacon fat in skillet and cook onions, about 10 minutes.
Stir onions and ricotta into pasta along with the reserved pasta water.
Crumble bacon on top. Serve.
For the leftovers I am baking it for a short time and loading a bit of fresh mozzarella on top.
From Everyday with Rachel Ray December 2007 issue. This is being submitted to Presto Pasta Nights and our host Jen at Tastes Of Home!
and Ivonne for Magazine Monday over at Cream Puffs in Venice.
Cheers!
Well, I think it sounds nummy...warm or cold! I wonder what would have happened if you'd used NINE slices of bacon!? ;P
ReplyDeleteyum...looks fantastic...looks like a less heavy carbonara...ricotta instead of cream and eggs
ReplyDeleteI suppose you could heat the cheese a tad if you wanted to keep the pasta warm.
This sounds great to me! I love ricotta, but my family doesn't. I wonder if the bacon would entice them into liking it??
ReplyDeleteI love this recipe, quick, easy with only five ingredients. Perfect for a weekday night.
ReplyDeletehummm, was it the cooking order> like frying the bacon first, the onions and adding it to the hot pasta with boiling pasta water - would that help? either way, knowing it was cool, maybe folding in the ricotta and into a oven dish, baking a few minutes might heat it up.... I guess I am stuck on the part that it wasn't hot, and with the weather like it has been, we need hot, right?
ReplyDeleteThis looks and sounds truly delicious. Only if I could just make it exactly the way you did it, I probably won't be able to stop eating that.
ReplyDeleteGirlichef - Well, nine would just put me over the top!
ReplyDeleteMonica Jane - I heated it for leftovers and now I still ahve so much left. I froze it for later. Maybe i'll add a sauce when we have it again.
Janel - I don't think you can go wrong with bacon. Try and see if they'll take the bait!
Katerina - So True, it was a fast one!
Drick - Oh yes, we do need hot right now. The tenmps have been wockly cold for December, even in Florida!
Sean - thank you for your comment!!
Come on cheese and bacon - does it get any better? And so easy *dribble*
ReplyDeleteNow that's what I call serious comfort! Thanks for sharing with Presto Pasta Nights.
ReplyDeleteHi, the round-up is done and at my blog! Thanks again for participating
ReplyDeleteLooks delicious Tina. I only just recently discovered what a great creamy, but light, sauce ricotta makes on pasta. I have some bacon to use up (like that's ever a problem!!) so I'm definitely trying this.
ReplyDeleteSue :-)
With bacon and ricotta and onions, what's not to love? Maybe breadcrumbs on top and a short stop in the oven to heat everything up?
ReplyDelete