Square Spaghetti with ricotta cheese and crispy bacon on pea velvet

The recipe that I propose to you today, is a revisiting of a simple dish, delicate but very tasty, with quick preparation and really appetizing appearance. You will need very few ingredients, many of which will certainly already be in your possession.
We start now from the list of the same.

For the velvety

Ingredients for 4 people:

80 grams of onion
30 grams of extra virgin olive oil
450 grams of fresh or frozen peas
150 grams of peeled potatoes and cut into washers
400 grams of water
Salt to taste
Pepper to taste

The other ingredients:

250 grams of fresh ricotta (possibly sheep)
150 grams of sliced bacon
450 grams of spaghetti square
Finely chop the onion and brown with the oil in a large saucepan. As soon as it is well golden, add the peas, potatoes and water, season with salt and cook for about 30 ' (better if you taste from time to time to check the degree of cooking).
Meanwhile the peas cook, heat a frying pan, coarsely cut the bacon and cook. Raise the flame slowly and turn off as soon as the bacon becomes crispy.
After cooking the peas, add the pepper and set salt and, with the help of a blender, homogenize everything until you get a smooth and dense cream.
Cook the pasta according to the cooking times in the package, drain by keeping the cooking water, put it back in the pot, add the ricotta and a little ' of cooking water to obtain, even in this case, a creamy mixture. Join the bacon, keeping aside a bit for the final composition, and mix the whole.
Tips for mise en place:
With a ladle put the velvety (about a ladle and a half flat) at the base of the dish, wrap the pasta and propping on the velvet, take the bacon set aside and put it on the dough, add a round of pepper and a drizzle of oil to raw.
Serve well warm and good appetite!!!!!


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