Rachael Ray's Penne With Ricotta and Bacon

This recipe came from Rachael Ray magazine. It is so simple, and FABULOUS! The onions and bacon add wonderful flavor. Enjoy!

• Ready In: 25 mins
• Serves: 6-8

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

Directions

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