Creamy pasta with ricotta, bacon and tomatoes
An easy, quick pasta recipe – wonderfully creamy and full of flavour.
Servings 4 servings
Ingredients
- 500 g pasta
- 300 g bacon, diced
- 400 g tomatoes, diced
- 1 onion, roughly chopped
- 1 stick celery, finely sliced
- 3 cloves garlic, grated or crushed
- 2 handfuls fresh spinach
- 2 tbsp freshly squeezed lemon juice
- 250 g ricotta
- 100 ml pasta cooking water, approx.
- 1 tsp dried basil
- Salt and freshly ground pepper
- Olive oil
Instructions
- Heat a little oil in a large pan and fry the bacon until golden.
- Add the onion, garlic and celery and fry until the onion is translucent. Season with freshly ground pepper.
- Add the tomatoes and basil and leave to simmer for about 10 min.
- Meanwhile, cook the pasta al dente or to your liking.
- 5 min. before the pasta is done, add the ricotta to the sauce and heat the sauce through thoroughly.
- Turn down the heat, add the lemon juice and spinach, and season to taste with salt and pepper. Let the spinach warm through until it has wilted.
- Drain the pasta, remembering to save a little of the cooking water.
- Toss the pasta in the sauce and adjust the consistency with a little of the pasta cooking water.
- Serve topped with extra freshly ground pepper.