Pasta with peas, bacon and ricotta

Heat water in a kettle, about 3 minutes.

Put the pasta in a pot; slice the bacon into strips.

Pour in hot water to submerge the pasta by about half an inch, add a pinch of salt, and turn the heat to high.

When it simmers at the edges, cook for one minute less than the package time, stirring occasionally so the starches don't gel and the pasta stick.

Put the bacon in a cold cast iron pan over medium low and cook until it renders and lightly browns.

Put the ricotta and softened butter in a large mixing bowl.

Turn the bacon to low, add the peas and stir to coat in the rendered fat.

Drain the pasta, saving a little water, add it at once to the bowl and toss with the ricotta until the butter melts.

Add the bacon and peas, Parmesan, black pepper and red pepper flakes and toss until a cohesive sauce forms; loosen with more ricotta or pasta water.

Serve immediately with more grated cheese.