INGREDIENTS
1/4 lb
Bacon, smoky
1
small handful Basil, leaves
2
ears Corn
1 handful
Flat-leaf parsley
1
Fresno chile pepper
4 cloves
Garlic
1 pint
Grape or cherry tomatoes
2
Leeks
2 tbsp
Thyme, fresh
1 lb
Long fusilli or egg tagliatelle pasta
1
Sea salt and pepper
1/2 cup
Pecorino-romano cheese
1 1/2 cups
Ricotta cheese, fresh
2 tablespoons EVOO, plus more for drizzling