Bacon, Onion, and Goat Cheese Pasta

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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.

Bacon and Goat Cheese Pasta

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.

Bacon Onion Goat Cheese Pasta

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.

red onions

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.

Pasta with Bacon Onion Goat Cheese

Also, don’t skip the fresh thyme. It’s so important and will definitely have you thinking and craving spring.

Let’s get cooking!

Pasta Bacon Onion Goat Cheese

As always, give this a try and let me know what you think. Enjoy!

Bacon Onion and Goat Cheese Pasta

Bacon, Onion, and Goat Cheese Pasta

This Bacon, Onion, and Goat Cheese Pasta is great for late winter dinner with a touch of spring freshness.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: bacon, goat cheese, pasta
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 699kcal


  • 1 pound campanelle pasta
  • 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.


Calories: 699kcal | Carbohydrates: 94g | Protein: 27g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 40mg | Sodium: 376mg | Potassium: 469mg | Fiber: 5g | Sugar: 7g | Vitamin A: 464IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 3mg

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  1. I found the same thing with Martha Stewart’s recipes, too intricate, and some of them really tasteless. I did not have your patience , and instead of modifying them, I gave the book away to charity.
    I am going to try this modified recipe, and tell you about it. thanks