Rigatoni with Ricotta

By CheeseDiva

Ingredients

• 1 cup whole-milk ricotta cheese
• 2 ounces Parmesan, finely grated (about 1 cup), plus extra to serve
• 2 large eggs, plus 2 large egg yolks, beaten
• 4 cups warm water, divided
• Kosher salt and ground black pepper
• 6 slices bacon cut into 1/2-inch pieces (about 6 ounces)
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 12 ounces rigatoni pasta
• 1 cup frozen peas, thawed
• 1 cup whole-milk ricotta cheese
• 2 ounces Parmesan, finely grated (about 1 cup), plus extra to serve
• 2 large eggs, plus 2 large egg yolks, beaten
• 4 cups warm water, divided
• Kosher salt and ground black pepper
• 6 slices bacon cut into 1/2-inch pieces (about 6 ounces)
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 12 ounces rigatoni pasta
• 1 cup frozen peas, thawed

Details

Adapted from 177milkstreet.com

Preparation

Step 1

01
In a medium bowl, whisk together the ricotta, Parmesan, eggs and yolks, ¼ cup of the water, and ½ teaspoon each salt and pepper. Set aside.
See Demo

02
In a 7-quart Dutch oven over medium, cook the bacon until just crisp, 7 to 10 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from pot. Stir in the garlic and pepper flakes, then cook until fragrant, about 30 seconds. Stir the remaining 3¾ cups water and 1½ teaspoons salt and bring to a boil over medium-high. Stir in the pasta, reduce heat to medium and cook, covered and stirring occasionally, until al dente, 10 to 13 minutes.
See Demo

03
Off heat, stir in the peas and reserved bacon. Let pasta sit for 5 minutes. Stir in the ricotta mixture, tossing to coat the pasta and form a creamy sauce. Taste and season with salt and pepper.
See Demo