Creamy Bacon and Ricotta Pasta
with Parmesan and Peas- Milk
- Wheat
Inspired by the perfect Roman pasta - carbonara - this penne dish features rich bacon and a silky ricotta sauce. Sweet green peas burst in each bite!
Ingredients
100 g
Bacon Strips
100 g
Ricotta Cheese
(Contains: Milk)
170 g
Penne
(Contains: Wheat)
56 g
Green Peas
113 g
Yellow Onion
2 unit
Garlic, cloves
56 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium heat.Meanwhile, halve bacon strips crosswise.(TIP: Use kitchen shears to cut bacon with ease!)When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** (TIP: Don't worry about bacon slices overlapping as they cook!)Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.Reserve bacon fat in the pan.
Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup pasta water, then drain penne.
Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach, if desired. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Add ricotta, half the Parmesan and half the garlic salt to a medium bowl. Season with pepper, then stir to combine.
Reheat the pan with reserved bacon fat (from step 1) over medium-high heat. When hot, add onions and peas. Cook, stirring often, until onions are tender, 3-4 min.Add garlic and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.
Add cream and broth concentrate to the pan with veggies. Bring to a simmer. Cook until sauce thickens slightly, 1 min.Remove from heat, then add penne, 1/4 cup reserved pasta water, spinach and 1 tbsp (2 tbsp) butter. Toss until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.
Divide penne, veggies and any remaining sauce between bowls. Dollop ricotta over top.Crumble bacon and sprinkle remaining Parmesan over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy, salty flavors from bacon and ricotta, though some found it bland or too onion-heavy.
- Ease of prep: Simple to make, but some found the sauce consistency tricky to achieve or cooking times inaccurate.
- Suggestions: Consider reducing onion and garlic amounts; mix ricotta into sauce for creamier texture; add chicken for extra protein.
- Portions: Several noted excess ricotta; some wanted more bacon or a thicker sauce for better coverage.
