Very simple and delicious!!
Basil Garlic Sea Shells with Bacon Ricotta Sauce
1 lb. Pappardelle's Basil Garlic Sea Shells or your preferred pasta
10 Bacon Slices, sliced thinly
1 Onion, chopped
15 oz. Ricotta, whole milk preferred
Basil, fresh for garnish
Drizzle of Olivia's Basil Olive Oil or Olivia's Lemon Olive Oil
Cook pasta in a large pot of salted water until al dente, about 8 or 10 minutes
Drain, reserving 1C pasta water, place drained pasta into serving bowl
In a skillet, fry bacon until crisp, when done put on paper towel to drain. Keep bacon fat in pan, add onions to the skillet and cook until lightly browned, about 10 minutes
Stir onions and ricotta into the pasta. Add reserved pasta water 1/4 C at a time, until desired consistency.
Serve sauce over individual plates of pasta, crumble bacon on top. Garnish with fresh basil and a drizzle of Basil Oil or Lemon Oil and fresh ground pepper and salt serve immediately