I’m always searching for really good recipes to serve during these cold months before the arrival of spring. I want something fresh, but I still need it to be filling because it’s 7 degrees outside.
This recipe for Bacon, Onion, and Goat Cheese Pasta is just that.
I actually found this via Martha Stewart. Since it combines a few of my favorite things (i.e., pasta, bacon, and goat cheese), I knew I had to give it a try.
To be honest with you, I’ve had horrible luck with Martha’s recipes in the past, so I tend to stay away from them. For me, they always look so simple, but when I’m in the process of cooking, things just seem to fall apart.
This recipe seemed (and was) pretty straightforward, so I figured it was worth a try. However, I still ended up changing it a bit to make it more user friendly.
I could eat pasta with a salad and a big ol’ glass of wine everyday, so I really loved this recipe. The flavors are subtle, but they work so nicely together.
Since there are lots of onions, I don’t recommend this dish for date night.- Unless your dating life is like mine, which means it just me and my cats on the couch, with maybe an extra glass of wine.
Also, don’t skip the fresh thyme. It’s so important and will definitely have you thinking and craving spring.
Let’s get cooking!
Here's what you will need:
1 pound campanelle
5 ounces thick-sliced bacon, sliced into 1-inch pieces
3 medium red onions, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme leaves, plus more for garnish
Kosher salt and ground pepper to taste
5 ounces soft goat cheese
Begin by cooking the pasta. Before draining, reserve 2 cups of the pasta water; then drain the pasta.
Meanwhile, brown the bacon in a large skillet over medium heat. Remove the bacon pieces to a paper towel-lined plate.
In the pan with the bacon fat, add the onions, garlic, and thyme. (If you feel there is too much bacon fat in the pan, remove some carefully with a paper towel.) Cover the pan and cook, stirring occasionally, until the onions just begin to brown (about 15 minutes). Then uncover and cook until gold brown for an additional 5-10 minutes.
Next, remove the pan from the heat. Add the cooked pasta to the onion mixture. Then add 1 cup of the reserved pasta water and the bacon. Crumble the goat cheese over top. Season to taste with salt and pepper. Toss until combined and the goat cheese is melted. Add more pasta water, if desired.
Garnish with some thyme and serve.
As always, give this a try and let me know what you think. Enjoy!