Conchiglie con bacon, piselli, e ricotta (pasta shells with bacon, peas and ricotta) from More Classic Italian Cooking by Marcella Hazan

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Notes about this recipe

  • Breadcrumbs on November 11, 2013

    p. 150 - Wonderful! Marcella points out that the sauce takes so little time to prepare that you can start it at the same time you put the water on to boil for the pasta. That’s exactly what I did and the dish truly does come together in no time. The only adaptation I made was to add some fresh basil to the finished dish. This is another example of how a few great ingredients can be combined to produce something truly wonderful. The shells were the perfect vehicle to scoop up the cheese and peas. The simplicity of the sauce allows the sweet peas to shine. I used the bacon fat but didn’t use any bacon at all in the dish. The bacon flavour was not discernable in the finished dish and I honestly think this would be perfectly fine if one used butter instead of the bacon fat. Delicious and definitely a dish I’ll repeat. Photos here: http://chowhound.chow.com/topics/325700#8444632

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