Rachael Ray'S Penne With Ricotta And Bacon

1. 1

   Cook penne to al dente in a large pot of boiling salted water.

2. 2

   Reserve 1 ladle of cooking water, then drain pasta and transfer to serving bowl.

3. 3

   While pasta is cooking, fry bacon until crisp in a skillet, and transfer to plate lined with paper towels to drain.

4. 4

   Drain most of grease from skillet, leaving a small amount in skillet.

5. 5

   Add onions and cook until golden.

6. 6

   Stir onions and ricotta into pasta along with reserved pasta cooking water.

7. 7

   Crumble the bacon and sprinkle it over the pasta along with the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.