Egg Pappardelle with Crispy Bacon & Leek

Method

1. Cook pasta as per packet directions. Drain reserving ½ cup of pasta water.
2. In a large pan on medium heat, add olive oil, bacon and leek.
3. Cook for 2 minutes.
4. Take ½ cup of pasta water and pour into pan.
5. Add garlic and butter.
6. Cover and cook until leeks are softened.
7. Add salt and pepper to taste.
8. Strain pasta and add to the pan.
9. Turn off the heat and stir in ricotta.
10. Serve and finish with basil and parmesan over the top.