Today’s dish is pasta with bacon and ricotta: known locally as the “Pasta del Pecoraro”. The “pecoraro” is the dialect word for “shepherd”, and in fact that’s what they used to cook decades ago in their farms.
With the ricotta readily available, freshly made with milk produced by their animals, the pecoraros used to add taste to this meal by introducing the pancetta – or ‘bacon’ if you are short of pancetta, to create a sauce which is creamy and extremely palatable.
In some regions of Italy, the traditional shepherds (ie NOT the modern farms…) are still active despite increasingly cement-cramped landscapes. With sheep and goats they make wool, milk, ricotta and wonderful cheeses: delights of the palate (not the wool, of course!) with whose energy the Romans, our glorious predecessors, manage to conquer the world. And therefore, HONOR to the SHEPHERD!
It won’t take you long to make this pasta, and the result will also come on a budget. So, let’s stop talking and start cooking.
Follow the step-by-step recipe below, watch the detailed videorecipe… and don’t forget to SUBSCRIBE to my YouTube channel for more!
Enjoy your meal!
Pasta with bacon and ricotta
Equipment
- bowl
- whisk
- Knife
Ingredients
- 400 gr pasta
- 400 gr ricotta
- 200 gr Parmesan cheese
- 250 gr bacon
- salt and pepper
Procedure
- Cut the bacon (or pancetta) in small cubes;
- Gently fry them in a hot pan with some olive oil until crispy;
- Put the water for the past to boil and, when boiling, throw the pasta in;
- In a separate bowl, start making the ricotta cream. Add the ricotta and the Parmesan and whisk everything. Add some hot water (the one you are using for the pasta) as required to create the cream. Season with pepper to your preference
- When the pasta is al dente, add the bacon in the bowl and whisk everything together
- Serve immediately and add more pepper
- ENJOY!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
Check other tasty Italian recipes on my website!
If you are interested in a different version of pasta with ricotta (without bacon), you may be interested in this other version I found scouting the internet!
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