serves 4
500 grams dried bavette or spaghetti
6 rashers bacon, trimmed, cut into thin strips
250 grams fresh ricotta, crumbled
250 grams semi-dried tomatoes
1 bunch chives, finely chopped
Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Meanwhile, place bacon into a non-stick frying pan over medium-high heat. Cook for 3 minutes or until light golden. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add bacon, ricotta, tomatoes, chives, and salt and pepper to pasta. Toss over low heat until well combined. Serve.
courtesy of: Dixie Elliott, Super Food Ideas, November 2003, page 67
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