Ingredients: 4 slices bacon 10 leaves plus 2 sprigs fresh sage Kosher salt 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for garnish 1/4 cup chopped fresh Italian parsley 2 large eggs plus 4 large egg yolks 12 TBSP unsalted butter 1/2 cups chicken stock Pasta: 2/3 cup arrowroot flour (plus extra for kneading) 1 cup blanched almond flour (or sesame seed flour if allergic to nuts) 1 cup tapioca flour 2 tsp. sea salt 2 large eggs 4 egg yolks (from large eggs) Instructions: For the Pasta: Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough). Turn the dough onto a flat working surface lightly dusted...