While my son Adam and I very much enjoy exploring multi-step, complex recipes during our vacation time, we are also on the lookout for tasty and quick dinners for workaday meals. For Adam in particular, the advent of small fry has limited the amount of time and attention he has to devote to dinner preparation after the two little girls have been picked up from daycare and adding a few new “go-to” meals to the dinner repertoire is always welcome.
I came across this recipe in an old issue of Victoria magazine. It met all the criteria. Extremely tasty, and the ricotta provided a creaminess without the heaviness of a traditional carbonara.
- 5 slices thick-cut bacon, cut crosswise into 1/2" pieces
- 8 oz whole milk ricotta
- 2 tbsp extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 lb summer squash (about 3 medium) halved lengthwise and sliced into 1/2" thick half-moons
- 2 tbsp basil chiffonade
- 1 lb linguine
- 1 oz (about 1/2 c) Parmigiano-Reggiano cheese and more for passing
- kosher salt
- black pepper
- Bring a large pot of well-salted water to a boil.
- Mix the ricotta and 1 tbsp of olive oil in a medium bowl. Season with pepper and set aside.
- In a 12" skillet, cook the bacon over medium heat until crisp, stirring occasionally (about 8 minutes). Leaving the bacon in the skillet, drain all but about 1 tbsp of the fat. Add 1 tbsp of olive oil and the shallots. Sauté until they just begin to turn golden (about 1 minute). Add the squash and cook until lightly browned and tender (about 7 minutes).
- Cook the linguine until al dente (about 8 minutes). Reserve 1 cup of the cooking water, and drain the pasta.
- Add the pasta to a large, pre-warmed serving bowl along with the squash mixture, the ricotta cheese, 1/2 c of parmesan cheese and the basil chiffonade. Toss gently but thoroughly, adding some of the reserved pasta water as required.
- Serve immediately.