Dinner Tonight: Pasta Carbonara with Ricotta
You can never have too many main course recipes, so give Dinner Tonight: Pasta Carbonara with Ricottan a try. This recipe serves 4. One portion of this dish contains approximately 34g of protein, 42g of fat, and a total of 888 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up spaghetti, olive oil, peas, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.
In a medium skillet with high sides (enough to hold the cooked pasta) or a saucepan, heat the olive oil over medium-low heat.
Add the bacon pieces and turn the heat to low. Cook them gently as the fat begins to render and mix with the olive oil, turning the pieces occasionally, for 20 minutes or so as the edges begin to turn golden but the center remains chewy.
In the meantime, bring a pot of salty water to boil. Boil the pasta until cooked through but still chewy. If using fresh peas, add them about 3 minutes before the pasta is done cooking; if using frozen, add them 1 minute before.
While the pasta is cooking, lightly beat the eggs with the ricotta, breaking up any curds.
Add most of the cheese to the mixture, and plenty of black pepper.
When the pasta and peas are nearly done, turn the heat up to high on the bacon to gently crisp the edges, then remove from the heat.
Drain the pasta and add it to the pan with the bacon. Toss quickly to coat the noodles, then pour the beaten egg mixture over everything and fold it quickly into the noodles. The egg should cook gently from the heat of the pasta, while the ricotta will form tiny curds.
Serve in warmed bowls with the remaining cheese and more black pepper.