6 small tomatoes (600 g), seedless, diced
1 tablespoon of balsamic vinegar
1 teaspoon of salt
1 pinch of black pepper
1 1/2 tablespoons of olive oil
3 slices of smoked bacon (45 g), diced
1 bulb of garlic scapes (280 g), chopped (green and white parts)
1 tablespoon of minced garlic, 1/2 teaspoon of fresh oregano
1/4 teaspoon of red pepper flakes
2 1/2 cups of ricotta cheese (110 g), diced
300 g of fettuccine pasta
1/2 cup of crumbled goat cheese (100 g)
3 tablespoons of grated Parmesan cheese
6 small tomatoes (600 g), seedless, diced
1 tablespoon of balsamic vinegar
1 teaspoon of salt
1 pinch of black pepper
1 1/2 tablespoons of olive oil
3 slices of smoked bacon (45 g), diced
1 bulb of garlic scapes (280 g), chopped (green and white parts)
1 tablespoon of minced garlic, 1/2 teaspoon of fresh oregano
1/4 teaspoon of red pepper flakes
2 1/2 cups of ricotta cheese (110 g), diced
300 g of fettuccine pasta
1/2 cup of crumbled goat cheese (100 g)
3 tablespoons of grated Parmesan cheese
In a large bowl, combine the tomato, vinegar, salt, and black pepper
Cover and let it rest for about 15 minutes
In a large skillet, heat the olive oil over medium heat
Add the bacon and cook until golden brown (about 5 minutes)
Remove with a slotted spoon and drain on paper towels, leaving the grease in the pan
Fry the garlic scapes in the pan over high heat until tender (about 3 minutes)
Add the garlic, oregano, and red pepper flakes, and cook for 1 minute, stirring constantly
Add the reserved tomato and bacon, reduce heat, and simmer until the tomato starts to break down (about 10 minutes)
Add the ricotta cheese and cook until soft (about 1 minute)
Let it cool
In a large pot, bring 3 liters of water to a boil with 1/2 teaspoon of salt
Add the pasta and cook until al dente (about 10 minutes)
Drain and transfer to a serving dish
Add the cheeses and warm sauce, and serve.
