Serves 6 to 8.
• 3 or 4 thick slices smoky bacon or 4 oz. pancetta
• 1 small onion or 2 large shallots, finely diced
• 1 or 2 garlic cloves, finely chopped
• 1 1/2 c. coarsely shredded Parmesan, plus more for serving
• 1 c. mascarpone, at room temperature
• 1/2 c. ricotta
• 1/2 to 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes, optional
• 1 lb. tubular pasta shapes, such as casarecce, small rotini, fusilli, penne or cavatappi
• Sprigs of fresh thyme
Directions
Heat a large pot of well-salted water to a boil over high heat.
Meanwhile, cut bacon into 1/2-inch pieces. Put bacon and onion into a 10-inch nonstick skillet. Cook over medium heat until bacon is golden and a little crispy, 3 to 4 minutes. Stir in garlic and remove from heat.
Meanwhile, put Parmesan, mascarpone, ricotta, salt, pepper to taste and crushed red pepper in a large bowl. Use a rubber scraper or wooden spoon to thoroughly blend the mixture.
Add pasta to the boiling water. Stir well and boil uncovered until al dente (nearly tender), usually 10 to 12 minutes. Set a timer and then start tasting the pasta near the allotted time. Al dente pasta has a toothsome texture (not at all soft and mushy) and tastes fully cooked. Scoop out and reserve about 1 cup of the pasta cooking water.
When pasta is done, drain it in a colander and then add it to the cheese mixture. Top with the bacon mixture. Use a large spoon to stir to coat all the pasta with the cheese mixture. Add a little of the reserved pasta water if needed to loosen the mixture.
Serve immediately, garnished with sprigs of thyme. Pass extra Parmesan, if you wish.
Variations: Instead of mascarpone, use 6 ounces cream cheese at room temperature blended with 1/4 cup half-and-half.
For a smokier version, substitute smoked Gouda for the Parmesan.
Use 1/4 cup olive oil or butter (or white truffle oil) instead of bacon.
Substitute whole-wheat pasta.
Nutrition information per each of 8 servings:
Calories565Fat34 gSodium485 mg
Carbohydrates45 gSaturated fat18 gTotal sugars1 g
Protein20 gCholesterol91 mgDietary fiber3 g
Serves 8.
• 1 small onion, finely diced
• 2 tbsp. olive oil
• 2 garlic cloves, finely chopped
• 4 c. mixed baby kale
• 1 c. coarsely shredded Parmesan
• 1 c. nonfat ricotta
• 1/2 c. plain Greek yogurt (0 percent fat) or light sour cream
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes, optional
• 1 lb. whole-wheat rotini or penne pasta
Directions
Heat a large pot of well-salted water to a boil over high heat.
Sauté onion in olive oil in a large skillet until tender, about 4 minutes. Stir in garlic; cook 1 minute. Remove from heat. Stir in kale to coat with oil.
Meanwhile, put Parmesan, ricotta, yogurt, salt, pepper and crushed red pepper in a large bowl. Use a rubber scraper or wooden spoon to thoroughly blend the mixture.
Add pasta to the boiling water. Stir well and boil uncovered until al dente (nearly tender), usually 8 to 10 minutes. Set a timer and then start tasting the pasta near the allotted time. Al dente pasta has a toothsome texture (not at all soft and mushy) and tastes fully cooked. Scoop out and reserve about 1 cup of the pasta cooking water.
When pasta is done, drain it in a colander and then add it to the cheese mixture. Top with the kale mixture. Use a large spoon to stir and coat all the pasta with the cheese mixture. Add a little of the reserved pasta water if needed to loosen the mixture. Serve immediately.
Nutrition information per serving:
Calories306Fat7 gSodium362 mg
Carbohydrates46 gSaturat'd fat2 gTotal sugars3 g
Protein16 gCholesterol13 mgDietary fiber5 g
It’s too soon to tell how much the immigration crackdown is to blame.
