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.
Spaghetti with bacon and ricotta
Print PinPrep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 to 3
Ingredients
- 100 grams spaghetti
- 150 grams belly bacon
- 2 tablespoons butter
- 2 tablespoons olive oil
- 200 grams ricotta
- 2 tablespoons roughly chopped fresh parsley
- salt to taste
- pepper to taste
Instructions
- 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.
Ricotta: made in the Philippines
Polly
10/01/2012 at 8:32 amHi! Just want to ask, where can you buy ricotta? thanks!
Connie Veneracion
10/01/2012 at 1:03 pmThere is a link in the post…
crisma
10/01/2012 at 5:12 pmAng ganda ng first picture. Better than the angle of the last picture. I like it for the artistry in the contrasts and the plating, very simple yet elegant. The plating can say, “come on and eat” unlike other plating appearances that just say “well, just look at me.”
And, as I’ve said before, anything with pasta, I’d surely eat to the last bite.
Now, I must not waste time. I have to do this one. Thanks Connie.
Connie Veneracion
10/01/2012 at 9:19 pmThanks! Natural lighting really makes photography a joy. When I have to shoot food photos at night, it can be a struggle.
Malia
10/02/2012 at 12:05 amMust try this !!! Thanks for posting : )
maricar
10/09/2012 at 6:19 pmMs.Connie, picture palang appetizing ng tignan. thank you for the recipe. i like pastas like this. simple and not complicated. not the usual tomato sauce based or cream based. will definitely try to make this. thanks again! :)