Recipe title decorationPronto Pasta

Conchiglie alla Ricotta

Conchiglie with Ricotta

square Servings: 4
square Preparation: 5 minutes
square Cooking: 15 minutes
  • 12 thick slicesbacon
  • 225 g square 1/2 lb ricotta cheese
  • 250 ml square 1 cup square 120 g grated Parmesan
  • 450 g square 1 lb conchiglie
  • 1 headbroccoli, in florets
  • To tastesalt and freshly ground pepper
  •  
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Cut the bacon into 1/2 cm / 1/4” pieces.

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In a skillet, cook the bacon until the fat is rendered and the meat is lightly browned. Drain on paper towels and reserve 45 ml / 3 tbsp of the fat.

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In a large bowl, combine the ricotta, bacon bits, bacon fat and 3/4 of the Parmesan.

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In a large pot, cook the pasta al dente, following package directions. Four minutes before the pasta is done, add the broccoli.

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Drain and transfer to the bowl with the cheese mixture. Season to taste and toss to combine.

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Serve immediately with the remaining Parmesan.

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