Never would I have ever thought to put bacon and pasta together. When I saw this recipe, however, it seemed to make so much sense. Who doesn’t love bacon, right? Plus, I can’t resist a recipe that has goat cheese in it. This pasta was absolutely delicious. I was worried about it not really having sauce, but the goat cheese and pasta water coated the pasta perfectly. The thyme gave it a wonderfully fresh flavor, and the bacon gave it a great crunch. Oh, and how could I forget the onions? They were full of flavor and added another wonderful layer of texture and taste to the pasta.
Pasta with Onion, Bacon and Goat Cheese
Recipe Note: Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
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
-Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
-Meanwhile, 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.
-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.
Source: Everyday Food