It's creamy pasta week.
Our pal Roberto made this big bowl of macaroni with peas and bacon (uh, I took the picture before he added the bacon). I watched with great interest as he mixed a quivering mound of ricotta with a bunch of butter and Parmesan, added some sautéed onion and garlic, and stirred in a ladle of the pasta's cooking water to turn the whole thing into a rich sauce. Buonissimo.
I'd never seen the shape of pasta before, and I loved it. It's sort of a cross between bucatini and cavatappi -- a hollow little twist, but with a very small hole. I'll be tracking those down soon.
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