If you’re a fan of bacon and cheese, you will love this spaghetti with bacon and ricotta. No heavy sauce. Very few ingredients. Very short prep time. Very short cooking time.
Why bacon and ricotta? We bought a tub of ricotta on sale and with the amount of cheese in the fridge, I almost forgot about it. When I finally saw the tub three jars deep inside the fridge last Friday, September 28, I checked the expiration date immediately. September 28. I needed to use the ricotta. All of it. So, this pasta dish was born.
- 100 g. of spaghetti
- 150 g. of belly bacon
- 2 tbsps. of butter
- 2 tbsps. of olive oil
- 200 ml. of ricotta
- about 2 tbsps. of roughly chopped fresh parsley
- salt and pepper, to taste
- Cook the spaghetti in salted water until al dente. Drain. Note that you have to be generous with the amount of salt you add to the water. The sauce is very light so the pasta itself has to be well seasoned.
- While the pasta cooks, make the sauce.
- Finely slice the bacon.
- Heat a pan. Add the bacon. Cook until browned. If you’re scared of bacon fat (I’m not — it’s so full of flavors), or if there’s too much bacon fat (i.e., more than a tablespoonful), pour all or some of it off. Otherwise not, leave it there.
- Add the butter and olive oil.
- Throw in the cooked spaghetti. Toss to coat every strand of pasta with oil.
- Add the ricotta and parsley.
- Season with salt and pepper.
- Toss to distribute the bacon and ricotta well.
- And that’s it! You’re ready to serve and enjoy your spaghetti with bacon and ricotta.