The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This was delicious! I made my own ricotta (a first), and I agree with wester - it made a lovely sauce. Creamy, yes, in the form of creamy curds. The egg also gave the sauce some substance.
The only complaint was that people wanted bacon with every bite. I recommend chopping the bacon into smaller pieces, and/or using more bacon.
I enjoyed the peas. I used sugarsnaps, and didn't shell them. That gave the occasional sweet bite.
This will definitely be made again in my house.
(edited 9th January 2011) (0) comment (1) useful
wester from Soesterberg, Utr
The ricotta in the sauce was brilliant, it made a smooth creamy sauce, but not as heavy as it would have been with cream. The amount of salt in the pasta was much smaller than I usual use, but it worked out fine. However, I was not very happy with the addition of peas. They were not bad, they just didn't add much, so I thought they just distracted from the brilliance of the rest of the sauce.
In short, I will make this again, but without the peas.
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