Instructions: Place penne in 3 quarts of already boiling, unsalted water and cook until tender, 11 to 13 minutes.

Meanwhile, heat the oil in an 8-inch or larger nonstick skillet, over low heat. Peel and dice the onion and add it to the skillet. Coarsely chop the bacon, add it to the skillet and cook until the onion is tender and the bacon is not quite crisp, about 3 minutes. While the onion and bacon cook, chop the parsley, if using.

Using a slotted spoon, remove bacon and onion to a 3-quart or larger serving bowl. To the bowl add the ricotta, the 1/4 c parmesan cheese, parsley, basil, and hot cooking water from the pasta pot. Stir well and set aside.

Drain penne well and pour half immediately into the bowl with the ricotta mixture. Stir well to mix, then add the remaining penne and stir well again. Season with salt and pepper and serve, passing extra Parmesan at the table.

Serves 8 or 4 with leftovers to make Mock Spinach and Ricotta Lasagna.

I made this last night. A lot of you have talked about the "Desperation Dinners!" Cookbooks, so I finally went and bought one. For those of you unfamiliar with the books, all recipes are able to be made in 20 minutes or less, and are easy and nutritious.

This recipe serves 8 or you can serve half and keep half for another recipe in the book, Mock Spinach and Ricotta Lasagna, which I did and Ill make it later in the week. This was very tasty, a lot like a pasta carbonara. My husband timed me and it actually took me 26 minutes, but that was because I didnt put the bacon in at the same time as the onion, so it took longer to cook. Still pretty quick!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.