MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Shells With Bacon, Peas And Ricotta
 Categories: Italian, Pasta
      Yield: 4 Servings
 
    1/4 lb Lean bacon
      5 oz Frozen tiny peas (1/2 pkg);
           - thawed
           Salt
    1/4 lb Ricotta
      1 lb Pasta shells (conchiglie)
           - or fusilli
      1 tb Butter
    1/3 c  Parmesan; freshly grated
    1/2 c  Milk; warm
           Black pepper; freshly ground
 
  Cut the bacon into narrow strips. Put it into a small saute pan or
  saucepan, and turn on the heat to medium. Cook the bacon until it
  becomes very lightly browned and the fat melts. Do not let it become
  crispy as you might if you were having it for breakfast. Pour off
  from the pan all but 2 tb fat. Put the thawed peas into the pan. Cook
  them for a minute or so, stirring them, so they absorb some of the
  bacon flavor. Turn off the heat. Bring 4 to 5 qt water to a boil, add
  salt, and when the water has returned to a boil put in the pasta. Put
  the ricotta into the bowl from which the pasta will be served and
  crumble it with a fork. Add the butter and warm milk and mix to make
  a sauce. When the pasta is tender but firm to the bite, drain it
  well, and put it into the serving bowl. Toss two or three times with
  the ricotta. Rapidly heat up the bacon and peas, and pour the entire
  contents of the pan over the pasta. Toss thoroughly. Add the grated
  cheese, 1 or 2 grindings of pepper, toss once more, and serve at once.
  
  Recipe by More Classic Italian Cooking by Marcella Hazan, 1978
  
  Posted by: Paul Terrano
 
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