Brown the diced bacon in a non-stick pan without adding other condiments for 3 minutes.

Move the bacon onto a plate, leaving the cooking juices in the pan.

In the same pan pour the purple cabbage cut into thin strips, add salt and cook for 15 minutes with the lid on medium heat.

Now blend the cabbage together with the milk and grated Parmesan cheese using an immersion blender (obviously put the cabbage in a suitable container for this purpose) in order to get a smooth and thick cream.

Cook pasta, draining it al dente and keeping a little of the cooking water.

Put the cabbage cream in the pan, add bacon and the drained pasta. Soften with a ladle of cooking water, add the lemon zest and mix.

Season with salt and pepper and serve your purple pasta immediately, completing with grated salted ricotta.