Spaghetti W/Bacon & Peas
1 lb. thin spaghetti or vermicelli
4 slices bacon
1 med. onion, finely chopped
1 pkg. (10 oz.) frozen peas
1 container (15 oz.) part skim ricotta cheese
1/2 c. grated Pecorino Romano or Parmesan cheese
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
In lg. saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, in 12" skillet, cook bacon over med. heat until browned. Transfer to paper towels. Pour off all but 1 tbsp. bacon fat from skillet. Add onion & cook until tender & golden, 8 to 10 mins. During last 2 mins. of pasta cooking time, add frozen peas. When pasta is cooked to desired doneness, remove 1 c. pasta cooking water. Drain pasta & peas. Return to saucepot & toss w/ricotta, Romano, salt, pepper & reserved pasta cooking water. Crumble in bacon & toss again.
Ok maybe it is the but that doesn't sound to good!
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