Giahotty pastaMarch 27th, 2008 | Written by jfolkmann | Topic: Forkd, Main
This is a modification of a recipe by Giada De Laurentiis. Otherwise known as Giahotty in my house.
500g of your favourite pasta
Fresh parseley (chopped)
Boil your pasta. While the pasta is boiling, chop your tomatoes in half and the pancetta into small chunks. In a seperate frying pan, fry up the pancetta and the tomatoes until they’re hot (don’t over do it, keeping the tomatoes whole is part of the fun). Once the pasta is boiled drain the pasta and return it to your pot. Add in the ricotta, the juice of the lemon, the parseley and the tomatoes and pancetta. Season to taste, stir and serve. Easy!