Fettucine with Bacon
The Junior League of Kingston, New York
The Eastern Junior League Cookbook
12 ounces noodles
4 ounces butter
1 cup ricotta cheese, at room temperature
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons freshly chopped parsley
1/4 cup hot water
1/2 pound cooked bacon, cut in small pieces, or 1/2 pound cooked ham, cubed
3/4-1 cup grated Parmesan cheese
Cook noodles al dente. While noodles are cooking, melt butter and set aside.
Combine ricotta, salt, pepper, parsley, and hot water in bowl and mix thoroughly. Set mixing bowl over a pan of hot water (not boiling) and stir frequently.
Drain noodles in colander and transfer to serving platter. Quickly pour melted butter over noodles, add the bacon or ham, and toss lightly. Add ricotta mixture and half the grated Parmesan cheese. Continue to toss lightly. Add remaining Parmesan, toss, and serve.
Yield: 6-8 side dish servings or 4 main courses
Notes:
Used reserved pasta water (from cooking the pasta) in place of the hot water
Went with freshly ground multicolor peppercorns and sea salt
Halved this with great success, and could see it being delicious also with added vegetables or different protein