6 to 8 slices bacon, chopped
1 medium onion, chopped
1 lb. thin spaghetti
1 pkg. (10 oz.) frozen peas
1 container (15 oz.) Ricotta cheese
1/2 c. grated Romano cheese
1/2 tsp. salt
1/4 tsp pepper

Cook bacon and drain, reserving 1 Tbsp. grease. Place bacon on paper towel to absorb grease. Put reserved grease in skillet; add onion and cook until tender and golden, about 8 to 10 minutes. Cook pasta according to package directions and, during last 2 minutes of cooking time, add frozen peas. When pasta is cooked to desired doneness, drain, reserving 1 cup of the cooking water. Return pasta and peas to cooking pot and add Romano cheese, salt, pepper, bacon and onion. Use some of the leftover cooking water to thin the Ricotta cheese and add to pasta. The Ricotta cheese had to be thinned or it will not mix up well with the pasta. Keep heat on low and heat thoroughly through. Serve with a green salad and French bread.