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Spaghetti with Pancetta and Ricotta Recipe

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This recipe for Spaghetti with Pancetta and Ricotta is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces spaghetti
2 T extra virgin olive oil
4 ounces diced pancetta
1 T very coarsley grated black pepper
1/2 cup whole-milk ricotta cheese
1/4 cup grated pecorino cheese
Directions:
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
2. Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 tsp pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 T pecorino, tossing constantly to evenly coat.
3. Divide the spaghetti among bowls. Sprinkle with the remaining 2 T pecorino and 2 tsp pepper.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From the kitchen of Food Network Magazine

 

 

 

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