Spirelli with Ricotta and Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g bacon
- 1 large onion (s)
- 1 clove garlic
- 1 large carrot
- 2 stalks celery
- 500 g cherry tomato (s)
- 200 ml vegetable stock
- 250 g ricotta
- 500 g spirelli
- 50 g parmesan in one piece
- 60 g butter
- oil
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion, finely chop the celery, peel and grate the carrot. Press the garlic clove through a garlic press. Finely dice the bacon and halve the cherry tomatoes.
- Heat the oil in a pan and fry the bacon in it. Add the garlic and onions and sauté. Add the celery and carrots, cook for 3 minutes, then pour in the broth. Let everything simmer a little and then add the tomato halves. Season to taste with salt, pepper and sugar. Cut the ricotta into cubes and stir about 2/3 of it into the sauce. Grate the parmesan.
- In the meantime, cook the pasta according to the instructions on the packet, drain it and mix in the butter.
- Serve the pasta with the ricotta sauce. Scatter the rest of the ricotta cubes and parmesan over the top and serve.
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