1/4 c. olive oil
1 large sweet onion or 3-5 leeks, peeled, cleaned sliced
2 slices of bacon (optional)
1 lb. ricotta (fresh whole milk is best)
1/4 c. parsley, chopped
1/3 c. basil, chopped
1 Tbs. chive or scallion, chopped
1/4 c. Parmesan
salt and pepper to taste
1 lb. small pasta shapes

Saute bacon and leeks/onion gently in olive oil. Do not let bacon get crsip. Set aside. Beat together ricotta, Parmesan, herbs and then add bacon-leek mix. Cook pasta , drain and toss immeditely with ricotta mix. Save a bit of pasta water to mix in if it appears too dry. Serve with more Parmesan.