I’ve mentioned I can live on pasta, right? No, this recipe doesn’t come from Rocco DiSpirito. In fact, it doesn’t even come from the United States. I got my hands on a copy of Bill Granger’s new cookbook, Feed Me Now, but as far as I can tell, it’s only for sale in the U.K., probably Australia, and maybe Europe so far. I don’t think an American publisher has picked up the rights yet, and that’s a shame — it’s a stunning book. But it’s not all about looks. I used his recipe for Bucatini with Peas, Pancetta, and Ricotta to come up with this dish. Okay, I really reworked it, but that’s just because I only had bacon and rigatoni, and couldn’t find ricotta at my local deli. What’s up with that? Ricotta isn’t exactly some esoteric thing. So I did some improvising, and here is the result, pretty much a fancied-up carbonara, and uber-tasty too. One important note — it’s not very good when reheated, so serve this right away. If you’ve got a store like Kitchen Arts & Letters nearby where you live, you might want to ask if they’ll be importing this cookbook.