To make this a 5-star recipe
I haven't even made this yet, but as a chef, here's my recommendations: 1) Cook the rigatoni separately, reserving the pasta water. 2) Follow the directions as written, omitting the part where the raw pasta and water are added. Instead add the cooked pasta, the ricotta mixture, and enough pasta water to achieve the desired consistency. 3) Garnish with chopped Italian parsley. Note: Try subbing pancetta or prosciutto for the bacon, and creminis or portobellos for the peas. Can also add fresh or dried Italian herbs to taste, to the sauce.