Pasta alla Carbonara

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.

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.