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Nutrition Facts
Serving Size 1 (399g) Recipe makes 4 servings
Calories 1067
Calories from Fat 410		(38%)
Amount Per Serving		%DV
	Total Fat 45.7g	70%
	Saturated Fat 22.8g	114%
	Monounsaturated Fat 15.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 703mg		29%
Potassium 575mg		16%
Total Carbohydrate 120.5g		40%
	Dietary Fiber 6.5g	26%
	Sugars 6.2g
Protein 42.2g		84%
detailed view... how is this calculated?

Cheesy Spaghetti With Bacon and Peas

Recipe #269010 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jewelies
Nov 30, 2007

Based on a recipe in Delicious magazine.

SERVES 4 (change servings and units)

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
Cook the spaghetti in a large pot of boiling salted water as to packet instructions.
2
Add peas to pasta for the last 2 minutes of cooking time, drain and return to the pot.
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
Add the garlic and cook, stirring for 30 seconds. Drain off some of the fat.
5
Add ricotta and cream to the mixture and stir over low heat until mixed together and warmed through.
6
Remove from heat and add to the pasta with the grated parmesan and parsley. Toss to combine and season to taste.
7
Serve with extra shaved parmesan and freshly ground black pepper.

Questions about this recipe?

Featured Reviews for This Recipe

From: kiwidutch

On Jan 8, 2009

A rich cheesy spaghetti dish that delivers on taste. We would personally add more bacon next time, but this recipe has the distinction of being the first ever pasta dish with a sauce of any kind that both our kids have ever eaten.. so WOW there is hope that fussy eaters can be persuaded. They are "seperate food" eaters and even ate the peas ! 5 stars instantly for this long overdue milestone in our house. Yes it is super rich and the cream punches up the calories, but for a change it's a delight. Please see my rating system: 5 excellent stars for a recipe we will be keeping near the top of the pile. Thanks!

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From: Evie*

On Apr 20, 2008

This is really tasty and easy to put together. I added some halved cherry tomatoes and let them warm through before serving. Thanks for sharing Jules.

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From: Rinshinomori

On Mar 2, 2008

We really enjoy this dish. It is a bit different from other cream style pasta dishes in that it includes ricotta cheese for the sauce base. Because of the cheese it is a very rich dish that goes really well with green salad dressed in simple vinaigrette and white wine such as gruner veltliner that cuts across the richness. For those who do not care for very rich sauce, you may want to halve the ricotta. I plan to try that next time. The recipe went together very quickly and should appeal to children as well. Thank you Jewelies for posting this wonderful recipe.

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From: Obag

On Aug 3, 2009

This is an easy, no bake casserole dish that is very tasty. I substituted fettuccine for the spaghetti (it's what I had in the pantry); the fettuccine seemed to better hold the sauce. The recipe as posted made four very generous servings which actually could be stretched to eight servings. Also, since the recipe is so rich, I used less parmesian cheese (3 oz) and ricotta cheese (6 oz). Like mac & cheese, this dish makes the grade as wonderful "comfort food".

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