Pasta with Peas, Bacon, and Ricotta Sauce
Prep time
Cook time
Total time
A classic northeast Italian dish incorporating bacon, peas, and ricotta cheese mixed with Parmigiano and butter in pasta.
Recipe type: Primo- Pasta
Cuisine: Italian
Serves: 4
  • 1 lb fresh peas, or 6-8 ounces of thawed frozen peas
  • ¼ lb bacon, the leaner the better
  • ¼ lb fresh ricotta
  • ⅓ cup parmigiano-reggiano cheese (freshly grated), plus a little extra for the table
  • 1 tbsp. butter
  • Pasta (2-3 ounces per person)- conchiglie or fusilli work well
  • Freshly ground black pepper
  1. Shell and wash your fresh peas and briefly cook to a simmer- you are looking for tenderness here. If using frozen peas just thaw in a bowl of warm water.
  2. Cut the bacon into 1 inch long thin strips and saute them over medium heat. Cook them till the fat melts, and they turn a light brown color (don't let them crisp, you want them chewy). Once done remove all but about 2 tbsp. of bacon fat.
  3. Add the peas to the saute pan and mix well with the bacon. Cook at medium heat for about 2 minutes.
  4. Place the ricotta cheese and butter in your serving bowl (I like to use a warm serving bowl, which allows the cheese and butter to soften a bit and mix together while the pasta is finishing up).
  5. Cook the pasta and drain (saving about 1-2 cups of hot pasta water). Mix the pasta with the ricotta, butter, and about 1 cup of the hot water (this will help keep your pasta dish moist). While draining the pasta warm up the peas and bacon (just a minute or so), and then toss with the pasta. Then add the parmigiano cheese and freshly ground black pepper. Serve and enjoy! Have some freshly ground parmigiano cheese on the table too.
This dish pairs well with pan roasted chicken with white wine, rosemary, and garlic.
pan roasted chicken white wine rosemary and garlic

Pan roasted chicken with white wine, rosemary, and garlic

Goes well with a nice northern Italian white wine.

Make sure to remember to reserve some of the pasta water to mix into the past dish- as it can get quite dry.
Recipe by The Nurturing Hearth at