Bacon and goat cheese pasta

This recipe popped up on one of the blogs I follow and I thought it was the perfect combination of all things Patrick and I love - goat cheese, bacon, sauteed onions, and pasta. It was a no-brainer that I tagged it to save for a later date. The dish comes together really quickly and pairs great with a side salad! The original recipe is a Martha Stewart one and it seems like I've been making a lot of her recipes lately.

Pasta with onion bacon and goat cheese from Martha Stewart
   Serves 6 *
1 pound campanelle
4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
4 medium red onions, thinly sliced
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, plus more for serving
Coarse salt and ground pepper
4 ounces soft goat cheese
*We cut the pasta down to 1/2 lb and used 1 onion to make 4 servings [2 for dinner, 2 for lunch leftovers]

   Cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
   Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
   Meanwhile cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
   Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.
   We saute in a large pan so it makes more sense for us to add the pasta to the onion mixture; do whatever is easiest in your kitchen!

It's Always Caturday
"Mmm ... Give me the food" meows Nacho
[figuring out the automatic cat feeder]

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