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  • Prep
    5 min
  • Total
    15 min
  • Servings

Orecchiette with Ricotta


  • 12 thick slices of bacon
  • 225 g (1/2 lb) Saputo Ricotta Fiorella cheese
  • 120 g (1/2 cup) Saputo Parmesan cheese, grated
  • 450 g (1 lb) short pasta (e.g., orecchiette)
  • 1 head of broccoli, cut in florets
  • Salt and freshly ground pepper, to taste


  1. Cut the bacon into 1/2 cm (1/4 in) pieces.  
  2. In a skillet, cook the bacon until the fat is rendered and the meat is lightly browned. Drain on paper towels and reserve 45 ml (3 tbsp) of the fat.
  3. In a large bowl, combine the ricotta, bacon bits, bacon fat and 3/4 of the Parmesan.
  4. In a large pot, cook the pasta al dente, following package directions. Four minutes before the pasta is done, add the broccoli.
  5. Drain and transfer to the bowl with the cheese mixture. Season to taste and toss to combine.
  6. Add the remaining parmesan and serve immediately.