Basil Garlic Sea Shells with Speedy Bacon and Ricotta Sauce

Serving Size: 4-6


1 lb. Pappardelle’s Basil Garlic Sea Shells
10 slices bacon
1 onion, chopped
15 oz. whole milk ricotta cheese
Handful fresh basil, for garnish
Drizzle of Bella Sol Basil Olive Oil or Bella Sol California Meyer Lemon Olive Oil, for garnish


  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a serving bowl.
  2. In a skillet, fry bacon until crisp. Place bacon on a plate to drain, but keep bacon fat in skillet. Add onions to the skillet and cook until lightly brown, about 10 minutes.
  3. Stir onions and ricotta into the pasta. Add reserved pasta water 1/4 cup at a time to reach desired consistency.
  4. Serve sauce over individual plates of pasta. Crumble bacon on top. Garnish with fresh basil and a drizzle of Basil Olive Oil or Meyer Lemon Olive Oil.