Rachael Ray'S Penne With Ricotta And Bacon - cooking recipe

Ingredients

1 lb penne
8 slices bacon
1/2 large onion, sliced
15 ounces whole milk ricotta cheese, room temperature
10 fresh basil leaves, chopped

Preparation

Cook penne to al dente in a large pot of boiling salted water.
Reserve 1 ladle of cooking water, then drain pasta and transfer to serving bowl.
While pasta is cooking, fry bacon until crisp in a skillet, and transfer to plate lined with paper towels to drain.
Drain most of grease from skillet, leaving a small amount in skillet.
Add onions and cook until golden.
Stir onions and ricotta into pasta along with reserved pasta cooking water.
Crumble the bacon and sprinkle it over the pasta along with the basil.