Pasta Carbonara with Ricotta

Ingredients

• 1 pound spaghetti or other pasta
• 4 tablespoons olive oil
• 4 slices thick-cut bacon, about 5 ounces
• 4 eggs
• 1/2 cup ricotta cheese at room temperature
• 2 ounces Pecorino Romano cheese, grated
• 3/4 cup shelled fresh peas, or frozen
• Black pepper to taste

Directions

1. Set a medium skillet with high sides, large enough for the cooked pasta, or a saucepan over medium-low heat, and warm the olive oil. Add the bacon pieces, lower the heat to low, and let them cook slowly while the fat renders into the oil. Turn the pieces now and then, and give them about 20 minutes or so, until the edges are starting to go golden but the middles are still chewy.
2. Meanwhile, bring a pot of salty water to a boil. Cook the pasta until it is done but still has some chew. If you are using fresh peas, stir them in about 3 minutes before the pasta is finished; if they are frozen, add them 1 minute before the pasta is done.
3. As the pasta cooks, beat the eggs lightly with the ricotta, working out any larger curds. Stir in most of the Pecorino Romano, then add plenty of black pepper.
4. When the pasta and peas are just about ready, raise the heat under the bacon to high so the edges crisp gently, then take the pan off the heat. Drain the pasta and peas, and add them to the pan with the bacon. Toss right away so the noodles are coated, then pour the egg mixture over the top and fold it through quickly. The heat from the pasta will softly cook the egg, and the ricotta will break into tiny curds.
5. Spoon into warmed bowls, finishing with the remaining cheese and more black pepper.