Cheesy Spaghetti With Bacon and Peas

Ingredients

• 500 g spaghetti
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 onion, diced
• 4 slices bacon, cut into strips
• 2 garlic cloves, finely chopped
• 250 g smooth ricotta cheese
• 300 ml light cream
• 1 cup parmesan cheese, grated
• plus extra parmesan cheese, to serve
• 2 tablespoons flat leaf parsley, chopped

Directions

1. 1

   Cook the spaghetti in a large pot of boiling salted water as to packet instructions.

2. 2

   Add peas to pasta for the last 2 minutes of cooking time, drain and return to the pot.

3. 3

   Meanwhile heat the oil in a skillet over medium heat. Add onion and cook until soft then add the bacon and cook stirring until starting to crisp.

4. 4

   Add the garlic and cook, stirring for 30 seconds. Drain off some of the fat.

5. 5

   Add ricotta and cream to the mixture and stir over low heat until mixed together and warmed through.

6. 6

   Remove from heat and add to the pasta with the grated parmesan and parsley. Toss to combine and season to taste.

7. 7

   Serve with extra shaved parmesan and freshly ground black pepper.