Dolcelatte, bacon, wild garlic leaves pasta

This was a variation of the Dolcelatte, bacon and spinach pasta made a while ago - we picked up some wild garlic leaves from Andrew Sartain at Bath Farmer's market, and used them in the dish which had surprised us before by being excetionally tasty.
The wild garlic leaves gave a subtle and deeply delicious garlic flavour, really really good. Read more on how Andrew Sartain uses them at his blog: Wild Food Larder.